Tuesday, January 20, 2009

"Carnitas" with tomatillo sauce and maux choux

This was the very definition of winging it. I had some country style boneless pork ribs and zero ideas about what to do. I LOVE carnitas so attempted this in the crockpot. I added a can of rotel, lime, cumin, and some other spices. The tomatillo sauce can be found in our cookbook. The maux choux is basically sauteed onion, peppers, and jalapenos then tossed with sweet corn. It wasn't as good as I have done in the past, but the leftovers were better for some reason.

1 comment:

Anonymous said...

Maque Choux