We make this dish regularly and it is just as good in the winter as it is in the summer. Lately, we’ve been using Beanitos in place of tortilla chips and it is just as good.
- 2 cup Chicken cooked
- 1 bunch Cilantro
- 1 bunch Green onions
- 1 Lime wedges
- 1-2 green peppers diced
- 1 28- oz. can Tomatoes fire roasted
- 1 tbsp Lime juice
- 1/4 tsp Kosher salt
- 2 tbsp Oil
- 1 tsp Cumin ground
- shredded cheese quesadilla, Monterey Jack and cheddar are all good options.
In your InstaPot add the oil, chicken, cumin, garlic, paprika, salt and chicken broth. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes.
While the chicken is cooking, dice the onion and green pepper.
When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position.
Remove the chicken.
Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes.
Use an immersion stick blender and blend the mixture. Bring to a boil.
Shred the chicken and add back to the pot.
Cover and put on keep warm until ready to serve.
I haven’t been shy about my love for all of AB’s recipes (for example our Christmas ham, gyro meat and a peach buckle). This one started out as a delicious grilled summer meal, but quickly morphed into a scrumptious year round crock pot meal. Extra bonus, we make it ahead and freeze it so it’s super simple to just pop into the crockpot!
Crockpot Alton Brown Pork Loin
Place the lime juice, honey and garlic powder in a ziptop bag and shake to combine.
Add the chipotle pepper (s) and squish together to combine.
Add the pork tenderloin to the bag and seal, removing as much air as possible and squish to coat the tenderloin. (At this point, we usually freeze this mixture together.)
If not freezing, marinate in the refrigerator for 6 to 24 hours (we like overnight).
When you're ready to cook, dump the entire mixture into the crockpot, marinade and all. Cook on low for 8 to 10 hours. (Always double-check your specific crockpot settings for correct cooking times).
If you can, flip it once, but if you can't it's ok.
When you're ready to eat, remove the pork loin. Make sure to reserve the juices! We enjoy pouring it over rice to go with the pork.
Like I said above, this is great year round. It’s just as good with a salad as it is over rice. Enjoy!
p.s. Summer 2016 update: without the chipotles in adobo sauce, our toddler eats this up! We just add the chipotles and adobo sauce to our plates.