Cafe Rio Sweet Pork, Cilantro Rice & Creamy Tomatillo Dressing

How to layer a Cafe Rio Salad:

TORTILLA. I love to cook the raw Tortilla Land tortillas for our Cafe Rio salads or burritos. We usually sprinkle and cook some cheese on them.


CILANTRO LIME RICE (from Amber's Kitchen). 

2 Tablespoons butter (or avocado oil)
1 small onion, diced
1 clove garlic, minced
1, 3 oz. can diced green chili’s
2 cups uncle bens parboiled rice
1/2 tsp salt
4 cups chicken stock/broth
1/2 cup chopped cilantro
juice of one lime
2 green onions, chopped

In a medium pot over medium high heat, melt butter and add onion. Sauté until onion is soft, add garlic and sauté for one more minute. Add green chili’s, salt, 4 cups broth and 2 cups rice. Bring to a boil. Cover and reduce heat to low and cook for 18 minutes. Turn off heat, Remove the lid, fluff with fork, and add cilantro, green onion, and lime juice. 

(Start 40 minutes before dinner)

PINTO BEANS (from Amber's Kitchen):

2 pounds dry pinto beans

1 onion, chopped
4 cloves garlic, minced
1 Tablespoon cumin
1 teaspoon pepper
1 1/2 Tablespoons salt
10 cups warm water for crock pot, or 5 cups for instant pot .

1. Put beans in a big bowl and generously cover with water. Add a splash of apple cider vinegar or two teaspoons of baking soda. (This will help remove phytic acid from the beans and also will help make them more digestible and create less of a gassy side effect.) let them soak for 24 hours. Pick out any floating beans and throw them away.  
2. Rinse beans well.
3. Put the beans in the crockpot or instant pot with new clean water. Remove any floating beans.
4. Add the onion, garlic, and seasonings.
5. For crockpot, cook on high for 4 hours, then on low for 2 hours. For instant pot, cook for 35-40 minutes, manual high pressure, then NPR. 
6. If you want them mashed/refried, take a potato masher and go to town.

Note: I used the instant pot, and they needed less cook time. Try 25-30 minutes in instant pot OR try crockpot next time. Flavor was really good.

(For crock pot option, start 6 hours before dinner. For instant pot, start 1 hour before dinner.)

SWEET PORK.

4-6 lbs. Pork Roast
1 16 oz. bottle of salsa
1 can regular coke (not diet)
2 cups brown sugar

1. Place pork in crock pot and pour water over the pork until the crock pot is half full. Cook on high for 5 hours.
2. Drain water. Cut pork into thirds. Mix salsa, coke and brown sugar together in a small bowl and pour on top of pork. 

3. Cook an additional 3 hours on high.
4. Shred pork with forks. Leave it on warm until ready to serve.

(Start 8.5 hours before dinner)

LETTUCE. I chop romaine lettuce into small pieces for this. 

Tomatillo Dressing (from Chelsea's Messy Apron).

1 large lime 
2 tablespoons traditional ranch seasoning mix (not prepared)
1/2 - 1 teaspoon minced garlic
1 tomatillo, husk removed and coarsely chopped
1/2 of 1 bunch fresh cilantro
1/2 jalapeno
1/2 cup regular mayo
1/2 cup buttermilk
Salt and pepper

Add ingredients into the blender and blend until smooth. 

(I doubled the recipe. Make in advance and store in the fridge)

Add tortilla strips, pico de Gallo, cilantro, guacamole, etc.