Cafe Rio Sweet Pork

I have been making this a lot lately. It is really yummy!!!

2lbs. Pork Roast
2 cans Coke (not diet)
1/2c. Brown Sugar
1/2tsp. Garlic Salt
1/4c. Water
1 (4oz.) can Diced Green Chilies
1 (10oz.) can Enchilada Sauce (I use the green)
1c. Brown Sugar

Put the pork in a reclosable bag to marinate, pour in one can can of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (i've done both....they both work)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid , shred pork.
Mix together (ina bowl or in blender) other 1/2 can of Coke, can of chilies, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat until just warmed through.


To make a Cafe Rio style salad, you need:

• Flour tortilla
• Shredded chedder cheese
• Cilantro Lime Rice
• Black or Pinto beans
• Cafe Rio Sweet Pork or Chicken
• Romaine Lettuce
• Pico De Gallo
• Avacado or Guacamole
• Parmesan Cheese
• Tortilla strips
• Cafe Rio Tomatillo Dressing

Honey Lime Enchiladas

1.5 lbs. pork or chicken, cooked and shredded

Sauce

1/3 c. honey

1/4 c. lime juice

1 Tbsp. chili powder

1/2 tsp. garlic powder

2 (10 oz.) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it will vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Chiles Rellenos Strata

1/2 loaf French bread, divided
1/4 cup cream cheese, softened
1 carton (15oz.) Southwestern style pasteurized egg product
8 oz. pork chorizo sausage
2 poblano peppers
1 small onion
1 can (14.5 oz) petite diced tomatoes with green chilies, drained
2 cups shredded Chihuahua cheese, divided
1 cup corn chips, crushed (optional)

Cut bread into 1-in. cubes. In bowl, whisk cream cheese until smooth. Add egg product; whisk until well blended. Place half of the bread cubes over bottom of Deep Covered Baker; pour half of the egg mixture over bread cubes. Add remaining bread cubes to bowl with egg mixture; stir to coat.
In skillet, cook chorizo over medium-high heat 7 minutes, breaking into crumbles; drain if necessary. Chop peppers and onion; add to skillet; cover and cook 3-4 minutes or until peppers are crisp tender. Remove skillet from heat. Add tomatoes and 1 1/2 cups of the chihuahua cheese; stir to combine.
Place half of the sausage mixture over bread cubes in baker. Add remaining bread cube mixture to baker; top with remaining sausage mixture. Microwave, covered, on High 10-12 minutes or until center is set and temperature reaches 140F in center. Carefully remove lid; sprinkle with reamaining 1/2 cup Chihuahua cheese and let stand 5-10 minutes. Garnish with corn chips, if desired.

This recipe is super yummy. Chris and I loved it. It was a little spicy for the kids, so next time I will make half of it without the peppers.