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|• ¼ Cup Sour Cream||• 1 can (10 oz) Diced Tomatoes and Green Chiles|
|• 2 Tbs Chopped Fresh Cilantro||• 1 tsp Ground Cumin|
|• 1 Small Onion, chopped||• ½ lb Shredded Barbeque Pork|
|• 2 Tbs Olive Oil||• 2 Tbs Lime Juice|
|• 2 Clove Garlic , minced||• Shredded Cheddar Cheese|
|• 3 Cup Chicken Broth|
|• 3 can (15 oz) Black Beans|
SAUTE onion in hot oil in a Dutch oven over medium heat 7 minutes or until tender, add garlic, add garlic, and sauté 1 minute. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes.
PROCESS 2 cups bean mixture in a food processor or blender until smooth. Return bean puree to Dutch oven. Stir in pork, and simmer 10 minutes. Stir in lime juice.
Top each serving with shredded cheese and a dollop of sour cream mixture.
Number of Servings:
Time to Prepare: