2nd place winner-Dan Deines, Gering, Nebraska

DAN’S SOUTHERN PORK CHILE WITH BEANS AND CHEESE AND REFRIED BEAN ENCHILADAS

Cook pork chops, (or you can use a roast) in a skillet using extra virgin olive oil, make sure you do not overcook as they will be going into the chili mix later. Let rest for 10 minutes and cut meat into cubes. Set aside. Save skillet you will use it in a minute.

Add to crockpot:

1-15 oz. can pinto beans

1-14.5 oz. can of diced tomatoes

1-4 oz. can green chiles

2 c. water

1-4 oz. can tomato sauce

1 juice of one lime

Saute´ in skillet that you cooked pork chops in adding olive oil if needed:

4 cloves garlic, minced

1 onion,diced

1 green bell pepper, diced

When onion is opaque and cooked nice, add all to crockpot.

Season with:

Chopped fine cilantro, about a 1/3 of a bunch

1 tsp each of the following: Cumin, Cayenne pepper, Mexican Oregano, Lemon Pepper, Salt, Pepper, Onion Powder, Paprika

Let simmer for one hour and adjust seasonings to your liking.

Meanwhile, to make enchiladas, start with combining:

1 package of enchilada sauce mix, McCormick or your favorite brand

With 1 1/2 cup water and 1-4 oz. can tomato sauce, let bubble on stove and remove from heat to cool down.

When sauce is cool, take taco shells, spread with refried beans and dunk into sauce, adding shredded cheese inside, roll up and put in a 9X11 baking dish that has been buttered. When it is a full layer, add a little sauce on top with extra cheese, put into oven at 350 degrees until cheese is bubbly and cooked about 20 minutes.

Put enchilada on plate, smother with the pork chili and add your favorite sides such as sour cream, picante sauce, chopped onion or whatever you want and enjoy!