Recipe: Crockpot Tex Mex Pork Stew and Patriotic Salad (for the 5 of May Cinco de Mayo celebration)

CROCKPOT TEX MEX PORK STEW
Servings: 6

1 onion, chopped
4 cloves garlic, minced
2 lbs. boneless pork top loin
1/4 cup cornmeal
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. cumin seeds
1/2 tsp. dried oregano leaves
15 oz. can chili beans in sauce, undrained
14 oz. can diced tomatoes with onions and garlic, undrained
2 cups chicken broth
2 cups frozen corn, thawed

In 5-6 quart crockpot, mix together onion and garlic. Cut pork into 1 1/2-inch cubes and place on top of onions.

In small bowl, mix cornmeal, salt, pepper, cumin, and oregano. Sprinkle over pork cubes and mix to coat. Add undrained chili beans, undrained tomatoes and chicken broth to pork mixture.

Cover crockpot and cook on low for 8-10 hours or until pork is thoroughly cooked.

Add corn, cover crockpot and cook on high for 15-20 minutes or until stew is thoroughly heated.

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PATRIOTIC SALAD

THE VINAIGRETTE:
2 cups of cider vinegar
1 cup of olive oil
12 cloves of finely minced garlic
1 tablespoon chili seasoning
1/2 teaspoon cumin seeds
1/2 teaspoon anis seeds
1/2 teaspoon dry chili flakes, (or to taste)
1/2 cup sugar
salt and fresh, coarse ground black pepper to taste
THE VEGETABLES:
4 to 5 potatoes, boiled and peeled
1 pound of green beans, cut into 3 inch lengths and lightly blanched
3 to 4 roasted red bell peppers
1 medium jicama
FOR THE SALAD:
3 to 4 large avocados
lime or lemon juice
5 to 6 plumb or Roma tomatoes
Curly leafed lettuce

PREPARE THE VINAIGRETTE:
Put all ingredients into a jar with a tight fitting lid and shake vigorously. Set aside until needed.

PREPARE THE VEGETABLES:
After preparing each of the following vegetables you will put them in a bowl with some of the vinaigrette and allow to marinate for an hour of so before assembling the salad.

Cut the boiled potatoes into 1/4 planks the short way of the spud marinate. Put the prepared green beans of Nopalitos and marinate. Seed the roasted peppers, cut into julienne and marinate. Peel the jicama, cut into julienne and marinate.

ASSEMBLE THE SALAD:
When ready to assemble the salad, peel and slice the avocados and sprinkle them with lime or lemon juice to prevent browning. Cut the tomatoes into 1/4 inch slices. Do not marinate the avocados or tomatoes.

Line a large oval or oblong serving platter with the lettuce leaves. Lift the jicama from its marinade and lay in a line on top of the lettuce down the center of the plate.

On one side of the jicima make a line of the green beans or Nopalitos. On the other side of the jicima make a line of the avocado slices. Make a line of the sliced tomatoes along side the beans or Nopalitos and make a line of the roasted red peppers along side the avocados.

Now finish your display by making a line of the potato planks next to the roasted peppers and another next to the tomatoes. Drizzle any remaining vinaigrette over all and serve.