Cafe Rio Salad

Serves 8

·       Southwest Pork (see below)

·       Cilantro Lime Rice (see below)

·       Creamy Tomatillo Ranch Dressing (see below)

·       2 cans Black or Pinto Beans

·       Romaine lettuce, finely chopped

·       Sour Cream

·       Guacamole

·       Shredded Monterey Jack cheese

·       Flour tortillas (uncooked taste better!)

Southwest Pork

·       2.5-2.75 lbs. Boneless Country Style Pork Ribs

·       Honey     

·       2 tbsp. chili powder

·       2 tsp. ground cumin

·       2 tbsp. paprika

·       1 tsp. black pepper

·       1 tbsp. ground coriander

·       1 tsp. cayenne pepper

·       1 tbsp. garlic powder

·       1 tsp. crushed red pepper

·       1 tbsp. kosher salt

·       1 tbsp. dried oregano

Combine spices thoroughly. Place ribs in Crock-Pot and cover with seasoning and glaze with honey until thoroughly covered. Cook on high 5-6 hours or low 7-8 hours (depending on how hot your Crock-Pot gets). Pork is done when it falls apart with a fork—at this point, shred and remove any excess fat pieces. Keep kosher salt and extra honey on hand to season to taste once pork is cooked through (it’s very likely you will need more!)

Cilantro Lime Rice

·       2.5 cups jasmine rice (uncooked)

·       5 cups chicken broth

·       1 small onion, diced

·       4 cloves garlic, minced

·       1-2 tbsp. olive oil

·       1 tsp. Kosher salt

·       ½ cup chopped cilantro

·       Lime juice

Heat pan and sauté onion in olive oil on medium heat (just however much you need) until soft. Add garlic and sauté for about 30 seconds (enough to heat and mix without burning garlic). Add rice and kosher salt and stir periodically until rice is toasted, but not burnt. Add chicken broth and stir to combine, then lower heat and cover, cooking approx. 15 minutes. When done, fluff with fork and allow to sit 5 minutes. Then add chopped cilantro and lime juice to taste, stirring to combine.

Creamy Tomatillo Ranch Dressing

·       1 pkg. Hidden Valley Buttermilk Ranch Dressing Mix (dry)

·       1 cup buttermilk

·       1 cup mayo

·       ⅓ cup water

·       2 medium-sized tomatillos, husked and cubed

·       ½ cup packed cilantro leaves, chopped

·       1½ tsp. minced garlic

·       1 small jalapeño, seeded and finely diced

·       1½ tsp. lime juice

Note: For the buttermilk, we usually combine 1 scant cup of regular milk with 1 tbsp. white vinegar and let sit for 5 minutes.

Add all ingredients to blender and pulse 2-3 minutes until smooth and creamy. Add extra water 1 tbsp. at a time if needed to reach desired consistency. Chill at least one hour before use and store in fridge in airtight container. (Makes about 2 cups)