Well I had half a pork loin I needed to cook. So I cubed it up, diced up some jalapeños, the red ones also...what are they called, chiles? And a Anaheim. I also diced an onion and a bunch of garlic. Sautéed all of it with some olive oil, cumin, salt, pepper, paprika, and Knorr chicken bouillon.
Then when it was how I wanted it, I threw in a can of corn, water and all. And a large can of enchilada verdes sauce.
Let it all simmer, then I sifted in some flour to thicken it up. If you don't sift it, mix it with some cold water otherwise it will clump up. After that, I threw in some large diced zucchini, cover and let simmer until the zucchini is tender.
Serve over tortillas, rice, or just have a bowl of it.
Then when it was how I wanted it, I threw in a can of corn, water and all. And a large can of enchilada verdes sauce.
Let it all simmer, then I sifted in some flour to thicken it up. If you don't sift it, mix it with some cold water otherwise it will clump up. After that, I threw in some large diced zucchini, cover and let simmer until the zucchini is tender.
Serve over tortillas, rice, or just have a bowl of it.
but it does looks good! maybe some fried cornbread would help calm it down?
