Nostalgia Products Taco Tuesday TTFD220RG Instrucciones Y Recetas página 10

PULLED PORK WITH SALSA VERDE
• 4lbs pork tenderloin
• 32 oz salsa verde
• Cilantro to taste
SLOW-COOK TANGY CHILI DIP
• 1 medium onion,
finely chopped
• 3 teaspoons
canola oil
• 3 garlic cloves,
minced
• 5½ cups (45 oz)chili
without beans
• 2½ cups salsa
• 24 oz (3 cups) cream
cheese, cubed
• 6 oz sliced ripe
olives, drained
BLACK BEAN DIP
• 7½ cups black beans
(rinsed and drained)
• 3½ tbsp balsamic
vinegar
• 8 tbsps (½ cup)
ketchup
• 2 tsp apple
cider vinegar
• 2 tsp salt
• 1 tsp onion powder
• 1½ tsp chili powder
Shred pork with a fork and add to removable bowl.
Add in salsa verde and mix.
Heat at LOW setting for 8 hours. Stir and
top with cilantro before serving.
In a small skillet, saute onion in oil until tender.
Add garlic; cook 1 minute longer.
Transfer mixture to removable bowl.
Stir in the chili, salsa, cream cheese and olives.
Cover and heat on LOW setting for 4 hours or
until heated through, stirring occasionally.
Combine all ingredients and mix until creamy.
Heat at LOW setting for 15 minutes before
serving, stirring occasionally.
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