Cafe Rio Pork Salad

Cafe Rio might be my favorite thing to eat, and when our secretary at school made these salads for us for Christmas I was in heaven!  I found the recipes in my box this morning, and thought while my student teacher was teaching I would post them for all of you!!

Cafe Rio Pork Salads

Recipes from:  Caryn Waterman

Cafe Rio Barbacoa Pork

2 Cups Pace Salsa

1 Cup Dark Brown Sugar

1 Can Coke or Dr. Pepper

1 3lb. Pork Tenderloin or Center-Cut Pork Loin

Cut the pot into large chunks and place in a crock pot.  Fill it half way up with water.  Cook on low for 5-7 hours.  Drain off the water.  Shred the port and remove any excess fat.  Put salsa, soda, and brown sugar in a blender and mix well.  Pour over the shredded port and cook in the crock pot for 3 more hours on low.

Creamy Tomatillo Dressing

1 pkg. Hidden Valley Ranch Dressing Mix

1 Cup Mayonaise

4 tbs. Green Salsa Verde

1-2 Cloves of Garlic

3/4-1 Cup Chopped Cilantro

1 tsp. Lime Juice

1/2-1 Small Jalepeno, seeds removed.

Blend everything together in a blender.  Add a little milk if the dressing is too thick.



Black Beans

2- 16 oz. Cans Black Bean

1/2 Cup Chopped Onion

2 Cloves of Garlic

1/2 tsp. Cayenne Pepper

Salt and Pepper to taste

Juice from 1/2 a Lime

In a medium sauce pan, combine beans, onions and garlic.  Bring to a boil.  Reduce heat to medium low.  Season the beans with cayenne and salt.  Add pepper if needed.  Simmer for 15 minutes, add lime juice, and serve.

Cafe Rio Rice

4 tsp. Chicken Bouillon

4 tsp. Chopped Garlic

1/2 Bunch Chopped Cilantro

1 tsp. Cumin

1 Can Green Chilies

3/4 tsp. Salt

1 tbs. Butter

1/2 of a Chopped Onion

Blend ingredients together in a blender, then put in a pan on the stove.  Add 3 cups of water and bring to a boil.  Add 3 cups of MINUTE rice and simmer for 30 minutes.