I’m not sure how much extra flavor the dried apricots added (plus, they’re quite expensive), so I leave them out now. A tasty departure from the typical beef or chicken taco recipe. Adaptaded from Taste of Home. Ingredients: 1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces 1-1/2 cups salsa verde 1 medium sweet red pepper, chopped 1 medium onion, chopped 1/4 cup chopped dried apricots 2 tablespoons lime juice 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon white pepper Dash hot pepper sauce 10 flour tortillas (8 inches), warmed Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional Preparation: In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is tender. Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 servings.
Magic 98
August 5, 2021
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