Dinner Menu -- October 17

 Chili Verde Pork Rice Bowls

https://happyfoodhappyhome.blogspot.com/2022/10/chili-verde-braised-pork-loin-bowls.html

https://www.bonappetit.com/recipe/green-chile-pasta-recipe

Stir Fried Udon Noodles with Roasted broccoli

https://www.bonappetit.com/recipe/stir-fried-udon-with-pork

Everything Bagel Fish (but bake it) with roasted potatoes

https://www.bonappetit.com/recipe/everything-spice-fish-with-tomato-salad-recipe

Grilled Chicken and Pesto Pasta

Chicken Smash Burgers with Fries

https://cooking.nytimes.com/recipes/1023132-smashed-avocado-chicken-burgers

Chili with Biscuits 

https://happyfoodhappyhome.blogspot.com/2014/02/spicy-turkey-chili-soup.html

https://smittenkitchen.com/2013/03/my-favorite-buttermilk-biscuits/

Chili Verde Braised Pork Loin Bowls with Sweet Potatoes and Slaw

Pork

1-2 pounds pork loin

Salt & Pepper

Chili Powder

Oregano

1/2 jar () chili verde

1/2 can of mild beer

chicken broth

bay leaf

Rice

1 1/2 cups brown rice

1 1/2 cups water

2 lime packets

1 bay leaf

Slaw

Cabbage

Mayo/Yogurt

Black pepper

apple cider vinegar

brown sugar

jalapeno 

https://smittenkitchen.com/2006/11/not-your-mamas-coleslaw/

Sweet Potatoes

Sweet potatoes

chili powder

olive oil

smoked paprika

garlic powder

oregano 

salt and pepper

1. Preheat oven to 325.
2. Heat canola oil in dutch oven over medium high heat.
3. Cut pork loins into 3 chunks then pat dry with paper towels.
4. Lightly coat with seasonings.
5. Brown loin chunks on two sides to get a good crust.
6. Deglaze with beer and salsa.
7. Add chicken broth to reach about halfway up chunks.
8. Put lid on dutch oven and bake for 1.5-2 hours until pork is soft and slumping.