Cafe Rio Salsa Verde

2-3 Tbsp olive oil
1 large onion, minced
5-6 garlic cloves, minced or pressed
2 green peppers
1-2 jalapeños, seeded and membranes removed
1 1/2 lb. tomatillos, husked and quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 tsp cumin
4 cups water
3 Tbsp chicken bouillon
3 Tbsp sugar

In large saucepan sauté onions and garlic in oil until tender and fragrant.

While onions are sautéing, combine tomatillos, green peppers, jalapeños, and cilantro in your blender. Process until smooth; you can add some of the water to make blending easier.

Pour tomatillo mixture over onions, add remaining water, salt, pepper, cumin and chicken bouillon. Simmer for 15 mins to 1 hour depending on the consistency you want. I boil it on high for 1 hr.

Use it to make "Cafe Rio Pork Barbacoa" or "Cafe Rio Burritos Enchilada Style"

Cafe Rio Pork

1 pork roast (the one that comes wrapped in a net)
Coke
1/2 cup brown sugar
1-16oz bottle salsa verde (or use homemade one, see recipe)

Place pork and coke in crockpot. Add enough coke to cover pork. Cook for 5 hrs on high or 8 hrs on low.

When done, drain, shred pork and mix in sugar and salsa verde.

Cafe Rio Salad

Cafe Rio Chicken or Pork (see recipe)
Cafe Rio Rice (see recipe)
Cafe Rio Dressing (see recipe)
2-16 oz can black beans, rinsed
Pico de Gallo (tomatoes, onion, garlic & cilantro seasoned with oil, lime juice and salt to taste)
Mashed avocados (season with oil, lime juice & salt)
Tortilla strips
Limes
1 head romaine lettuce, sliced 1/2 inch thick

Enjoy!

Cafe Rio Chicken

1-16oz bottle Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
1 garlic clove, minced
4 chicken breasts, cut in 4s

Place all ingredients in crockpot, and cook for 5 hrs on high, or 8 hrs on low. Shred chicken, and pour some of the juice over it to prevent drying.

Cafe Rio Rice

3 cups rice
4 tsp chicken bouillon
1/2 bunch cilantro
1 tsp cumin
1-4oz can green chilies
3/4 tsp salt
1 Tbsp butter
1/2 onion
6 cups water

Simmer for 30 mins.

Cafe Rio Dressing

1-16oz bottle ranch
1 garlic clove, minced
1/2 bunch cilantro
1/2 tsp lemon juice
1 jalapeño without seeds
2 medium sized tomatillos, peal off leaf, cut out stem and dice it.

Run through blender. Refrigerate for a few hours.