Cafe Rio Sweet Pork Burritos

SWEET PORK

2 pounds pork

3 cans Coke (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)

1 c. brown sugar



Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.



Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.



In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.


Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE

1 c. uncooked rice

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz) chicken broth

1 cup water

1 Tbsp. freshly squeezed lime juice

2 tsp. sugar

3 tablespoons fresh chopped cilantro


In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.



BLACK BEANS

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro



In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)

1 c. mayonnaise

1 c. buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

1 clove garlic

juice of 1 lime

1 jalepeno


Mix all ingredients together in the blender. Thats it!

Chicken Artichoke Soup

Ingredients:

•1 large or 2 small shallots, chopped

•10 cremini mushrooms, sliced

•1/2 c. butter

•2/3 c. flour

•32 oz. chicken stock

•1 quart half and half

•1 lb cooked, diced chicken

•1/2 lb chopped, cooked bacon

•1 jar artichoke hearts, chopped

•8 oz. Swiss cheese, chopped

•1 1/2 c. parmesan cheese

•1 T. salt

•1/2 T. freshly ground pepper

•1 T. Italian Seasoning

•1 t. garlic salt

Method:

Melt butter in a large pot. Sauté shallot and mushrooms, until soft. Sprinkle in flour and cook 1-2 minutes. Slowly whisk in stock and half & half. Bring to a boil and thicken. When thick, stir in chicken, artichoke hearts, bacon, cheeses and seasonings. Stir until cheese is melted. Season to taste.