Black bean salsa aka pregnancy salsa

2 cans black beans rinsed and drained
1 can of corn drained
1 can of rotel mostly drained
1/2 onion finely chopped
1 Tbs oil
Splash of vinegar
 Mix together and refrigerate
 Adjust oil and vinegar as needed

Knock off of Qdoba mexican gumbo

Here is a knock off I found.  We added rice and black beans to our individual bowls.  You could also add chicken very easily!


Tortilla Soup – Makes 6 Cups

Ingredients
1 T          Vegetable oil                                                                      
½ C         Red onion, minced                                                            
½ C         Poblano pepper, diced into ½” pieces                                          
3 C          Vegetable or chicken broth                                            
2 ea        Corn tortillas                                                                      
1 T          Fresh garlic, minced                                                        
2 tsp       Jalapenos, seeds and ribs removed                            
½ tsp      Ground cumin                                                    
1 tsp       Ground chili powder                                                          
2 C          Fire roasted tomatoes, diced                                        
½ C         Tomatoes, crushed                                                          
2 tsp       Kosher salt, or to taste                                                    

In a 2 quart sauce pot over medium heat add oil, onions, and poblanos and cook for 5 minutes.
Add garlic, jalapeno, cumin and chili powder and cook for an additional 5 minutes.
In blender, place broth and tortillas, and puree until just about smooth.
Add blended mixture to pot along with fire roasted tomatoes and crushed tomatoes, bring to a boil.
Reduce heat and let simmer for 15 minutes on medium-low heat.
Season to taste and serve with garnish.

Carnitas

3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes

2 T Olive Oil
1 teaspoon ground cumin
2 teaspoons Kosher salt
1/2 teaspoon Ancho chile powder
1/2 teaspoon pepper

Whisk above together and coat meat.
Saute in Instant Pot to brown the meat

Add:
1 1/2 cup orange juice
1/2 cup lime juice
4 cloves garlic, peeled and crushed

Close and lock lid. Manual 35 minutes NPR.

Remove meat, shred on foil covered baking sheet and drizzle with some of the juice.  Put under broiler for 10 minutes (or until browned to your liking)


For stove-top
Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.

After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.

When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.