Pork Verde with Lime Dressing Salad
Plan Ahead: Cook pork the day before. Can be made into Tacos, Burritos or a Salad.
Lime Ranch Dressing:
- 1 packet Hidden Valley Ranch Buttermilk Dressing and Zest and juice both
- 1 cup buttermilk
- 1 cup mayonnaise
- 2 tomatillos peeled and cut into pieces
- ½ bunch cilantro leaves only - cleaned and chopped
- 2 cloves garlic minced Zest and juice of one lime
- 1 jalapeno pepper chopped Use the seeds if you like extra heat. Go easy according to your taste.
- 1½ pounds boneless pork roast
- Garlic salt to taste
- 1 12 oz. can of regular not diet Coca Cola
- 8 oz. salsa – or Everyday Salsa page 227
- 1 cup brown sugar
Lime Ranch Dressing:
Empty the buttermilk packet into a food processor or blender. Add the buttermilk, mayonnaise, tomatillos, cilantro, garlic, zest and juice of one lime and the jalapeno. Mix until well blended.
- Keep refrigerated until ready to use. Serve at room temperature.
Place the roast in a crock-pot and sprinkle generously with garlic salt. Pour in enough water just to cover the roast. Cook on high for 3½ hours.
- Drain all the water off the roast and divide the roast into 4 sections.
Use an immersion blender or regular blender to mix coke, salsa and brown sugar together until smooth. Pour over the roast and continue to cook on high for another 1½ hours.
- Shred pork with a fork.
Pour the Lime Ranch Dressing over the pork and enjoy with rice and beans; or make Tacos, Burritos or a Sweet Pork Salad.
Sweet Pork Salad:
Place a 6 to 8 inch flour tortilla sprinkled with Mexican blend cheese on a cookie sheet. Broil about 6 inches away from the broiler element until the cheese melts.
- Place the flour tortilla in a one-serving size pasta bowl.
- Top with shredded pork.
- Food Nanny Lime Rice or Mexican Rice (Book #1).
- Black Beans.
- Romaine lettuce, chopped.
- Fresh Roma tomatoes, chopped.
- Avocado, chopped.
- Corn tortilla strips, available in any store.
Lime Ranch Dressing over all. Serve immediately.
Variations: You may serve this pork with Food Nanny Lime Rice and black or pinto beans on the side. The pork is also terrific in tacos, burritos. Always serve the Lime Ranch Dressing on the side.
- 1 10 oz. can diced tomatoes and green chilies
- 1 14.5 oz. can diced tomatoes ½ cup fresh cilantro leaves
- ½ yellow onion cut in half
- 2 medium garlic cloves
- ½ teaspoon cumin
- 1 teaspoon cider vinegar
- Mix everything in a blender or food processor. Pulse it if you like it chunkier.
Serve with: Tortilla Chips of choice.
Variations: Of course you can add jalapeno or serrano chilies to this recipe if you like it with a lot more heat!
Jamie and Adam made this recipe for us years ago and it has become our go to salsa when we need salsa in less than 5 minutes. I keep a few cans of diced tomatoes and green chilies, on my shelf just for this salsa.
Santa Fe Lime Rice
- 1 cup uncooked long-grain white rice or calrose rice
- 2 cups chicken broth
- 1/4 teaspoon salt
- Juice of 1/2 lime
- 2 tablespoons butter
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon ground cumin
- To use a rice cooker, combine all the ingredients in the cooker. Cover and turn on.
- To cook on the stove, combine the rice, broth, and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15 to 20 minutes, until rice is tender.
Variation: Add 3 cups (about 1 pound) shredded cooked chicken to take this recipe from side dish to main dish.