Slow Cooker Pork Green Chili

Slow Cooker Pork Green Chili
(Honorable mention to Olga Attebery for a tip with the sauce)

1 4lb Pork Picnic Roast
1 lg (16 oz) can of Tomatillos
1 small can (4 oz) Salsa Verde (Herdez)
1 tsp Mexican Oregano
1 tsp Cumin
1/2 tsp Chipotle Powder
1/2 tsp Garlic Powder (or 2 cloves fresh crushed garlic)
1 tsp sugar
salt and pepper to taste

Toss all ingredients into slow cooker. Cook for 8-10 hours on low or 5-7 hours on high (until pork easily shreds when pulled with fork).

When pork is completely cooked, remove meat and allow to rest on cutting board. Carefully pour "juice" and tomatillos into food processor or blender. Blend for 10-15 seconds until tomatillos are pureed. Taste and make adjustments as needed with salt, pepper and sugar (1/2 tsp. at a time is the safest way to not over do it). For more spice, add some red pepper flakes.

Shred pork and pour green sauce over pork. Let rest in sauce for 5-10 min.

Serve with fresh tortillas and guacamole. My favorite guac is "Wholly Guacamole". We buy the spicy, but beware - it is actually spicy!

Happy Eating!

Kid's Food: Easiest Muffin Recipe (NOT Gluten Free)

Years ago I adapted this recipe so that I could basically make any kind of muffin I want with the same basic dough. They are so easy it's almost too easy. Today, Brock said he wanted muffins for lunch and in 25 minutes, we had muffins!

Dough Ingredients:
1 1/2c. Flour
1/2 c. Sugar
2 tsp baking powder
1/2 tsp salt
1/4 c. Shortening
1 egg
1/2 c. milk

Muffin "filling" 1c.
Example: If you are making blueberry muffins - 1 c. blueberries.

Other fun combos:
banana walnut
cranberry almond
carrot apple ginger
chocolate chip

Whatever you include - it should amount to 1 cup. So, shredded apple and carrot with some fresh grated ginger up to 1 cup.

Preheat oven to 400. Grease muffin tin. Bake for 20-25 minutes. Yields 12 muffins.

Comment with fun filling you have success with! :)

Date-Cocoa-Almond Balls

2-2 1/2 c. Pitted Dates
2 Tbsp Pure Unsweetened Cocoa Powder (I used 3)
2 Tbsp Coconut Oil
2 Tbsp Chia Seeds
1-2 handfulls of whole raw almonds
2 -3 Tbsp water

1 cup shredded unsweetened coconut

Add all ingredients minus the coconut to food processor using S-Blade. Put dates in first and nuts on top (soft ingredients always on the bottom). Process until a thick sticky dough forms. You may need the full 3 tbsps of water, you may only need two.

Roll into balls. Roll balls in shredded coconut. 

Refrigerate for 2-3 hours (min.) and serve. 

Recipe modified from http://amillionmiless.blogspot.com/.