I didn't do Menu Plan Monday this week....just didn't get to it. Because of that, I thought it would be nice to write down what we DID eat this week.
Tuesday...Kielbasa & Fried Potatoes (Hubby had a steamed Artichoke too)
Wednesday...Shredded Beef Enchilada Pie
Friday...Pork Chops w/rice & gravy
I went grocery shopping on Tuesday & bought a chuck roast and a pork picnic roast. The chuck roast immediately went in the oven with salt & pepper for seasoning. The pork picnic roast went in the crockpot with a can of green enchilada sauce. A few hours later, I took the chuck roast out of the oven & let it cool in the pan for an hour before putting it in the fridge overnight. I let the pork roast cook all night in the crockpot, then let it cool for two hours in the morning before putting it in the fridge.
Wednesday afternoon, I took the chuck roast out & pulled all the bones and fat out of it, then shredded it into a sauce pan. I added two packets of taco seasoning & 2 cups of water, then brought it to a boil. Once it was boiling, I stirred it to shred the meat even more then let it simmer for about 20 minutes to cook out some of the water. I used this shredded beef as the center layer of my enchilada pie.
Wednesday night after everyone was asleep, I couldn't get to sleep. I got the crockpot out of the fridge, removed the congealed fat with a spoon and then pulled all the bones out of the meat. I removed the rest of the meat and the congealed broth from the crockpot, pouring the broth into a container & putting it back in the fridge. I shredded the pork and put it back into the crockpot. Once all the meat was shredded, I poured a bottle of green salsa over the meat & put it back in the fridge for the night.
Thursday afternoon, I brought the crockpot out of the fridge and turned it back on low. I took the container of pork broth out, scraped the small amount of congealed fat off the top and then added it back into the crockpot. I let this cook for a couple hours, then removed 2 cups of broth. I put the broth into a saucepan on the stove & brought it to a boil. I mixed 1/4 cup of flour with 1 cup water and slowly stirred it into the boiling broth to thicken. After I added the thickened broth back to the Chili Verde in the crockpot it was ready to serve for dinner with grated cheese and flour tortillas.