Costa Vida Sweet Pork

Sydney sent me her most wonderful how to for Costa Vida Sweet Pork. What a great way to make a fabulous dinner with food from your pantry. Everyone in my family loves the sweet pork from anywhere, but Costa Vida is a favorite!

Thanks Sydney.

Costa Vida Sweet Pork

Ingredients

• 2 quarts home pressure canned pork tenderloin, drain off and dispose of the liquid
• 1-(6oz) can tomato paste (I use Hunts 100% no salt added)
• 2-(7¾oz)cans Mexican hot style tomato sauce (El Pato in the yellow can)
• 2 cups brown sugar, packed

Directions

No need to break up the chunks of meat, just combine all in a crock-pot for 3-4 hours until flavors have blended. The meat will be tender, flavorful and will have broken up into shredded pork. This is so yummy served with beans on a bed of romaine lettuce. Tanner loves it with Texas Flour Tortillas.

The Green Chile in Jars!

I did get some green chile into jars for canning. Everything except the tomatoes and a little bit of flour for thickening. Those two items will be added when it's time to open the jars and enjoy.Tracy and I went to Orange Patch Too and got some of their wonderful New Mexico Chiles. They are already roasted and in zip locks. Yummm. They are so good. I put some in the freezer for future batches. I had 1 extra quart and a little pint of green chile just hanging out on the pantry shelf, but they didn't last long. Robert came home and opened it up one night. I guess I need to put instructions on what needs to happen to it once it is opened to avoid any confusion about how to prepare it for eating. He did pretty well, just forgot the flour for thickening it a little and maybe a few more tomatoes. I did try to explain we really didn't need to open the jars quite that soon after canning. I should get to savor the look of the pantry shelves for at least a month. I am on to ground beef now and getting some of the “on Sale” bounty into jars for later consumption. Crazy days of canning are still going strong. I will post the ground beef pics later with the recipe.

Apples arrive tomorrow. I hope my new gizmo that makes applesauce is not far behind. I just love a learning curve. We had such a hard time with apples last year, I hope this year goes better. Hence the gizmo to try. It's called a Squeezo Strainer and everyone I know that has one, loves it. I hope it will take some of the grunt work out of the applesauce process. The kid in the picture looks like he can manage it. Maybe there's hope for me. I guess it was originally designed to do tomato sauce. I don't think I'm that crazy yet, but you never know.