Chili Verde.
Place 4 lbs of pork butt or shoulder chunks in pan and cover completely with water. Boil until water is gone and pork is tender.
Add two cloves of minced garlic, salt, pepper, 1 lg chopped onion, 1 large or 2 medium can(s) stewed tomatoes, 1 lg can of Ortega diced green chilies and 1 small jar of salsa.
Simmer for at least 1 hour. Serve wrapped in tortillas. This last time I used the cheddar jalepeno tortillas and we usually top it with grated sharp cheddar and light sour cream.
See's Fudge
2 c sugar
1 sm can evap milk (2/3 cup)
10 large marshmallows
Combine, bring to a boil cook over med and then continue to heat 5 ½ mins constantly stirring.
Combine in a bowl:
1 t vanilla
1 cup choc chips
1 stick butter (edited for Tori - I take it straight out of the fridge)
1 cup nuts (optional)
Combine all things together and cool in a buttered dish.
Being a choclate fanatic I've had a lot of fudge but this is hands down my favorite. It takes a little while to make but it's totally worth it.
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