Happy Cinco de Mayo!!

It's Cinco de Mayo.  Our celebration was small but delicious.  Chili verde is Lonnie's favorite.  The husband gave total thumbs up for everything.  Randy and his friend, Brittany showed up to eat late but were happy with their meal.

So, we started with a little guacamole, salsa and chips.  The guacamole was two fresh avocados, mashed with garlic, salt, onion powder, cumin. chili and little lime juice.  My Mexican cooking was inspired by my time I spent living in Guadalajara.  So, most things are without recipes or measurements.  Lonnie had a beer and I had some homemade sangria.

Sangria

Bottle of your favorite red wine - I used a merlot. 
1/2 can grape juice frozen concentrate
Sliced orange
Two sliced limes

Muddle the fruit in a pitcher.  Add the grape juice and then the bottle of wine.  Stir and enjoy.

The next course was tortilla soup.

Tortilla Soup

3 boneless chicken breasts, cubed in small pieces
1 large can stewed tomatoes
1 can tomato paste
1 can poblano chiles in adobo, less if you prefer less heat
2 teaspoons garlic powder
1 teaspoon salt
3 small zucchini, chopped in small cubes
1 red bell pepper, chopped in small pieces
1 large yellow onion, chopped in small pieces
2 tablespoons vegetable oil
48 ounces chicken broth
Grated cheddar cheese
Tortilla chips, I used the strip shaped chips

Saute the chicken in the oil in a large soup pot until chicken turns white.  Add the remaining ingredients and simmer for 30 minutes. 

Put tortilla chips in the bottom of a soup bowl, cover with soup and then sprinkle cheese on top.

Chili verde/carnita burritos

Chili verde

1 boneless pork butt roast, cut into large chunks
Vegetable oil
1 pound tomatillos, peeled and cut in half
1 large yellow onion
4 jalapeno peppers, chopped
1 small can chicken broth
Salt
Garlic powder

Place cubes of pork in large pot with small amount of oil.  Brown pork for approximately 10 minutes on medium heat.  Add remaining ingredients and simmer for at least 40 minutes.  If you let this cook and then refrigerate overnight the flavors will blend.  Thicken with a small amount of cornstarch mixed with water if desired.

Carnitas

1 boneless pork butt roast, cut into small cubes
Vegetable oil to cover the bottom of a roasting pan
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon salt

Coat meat with garlic, cumin and salt.  Place oil in pan and then spread meat in a single layer.  Roast at 350 degrees for one hour.

To make the burritos, take a large flour tortilla.  Add carnitas and chili verde, with some grated cheese.  Roll the burrito.  Cover with chili verde and more cheese.  Ready to serve!