Cinco De Mayo is observed to commemorate the Mexican Army's victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza. This battle was significant in that the 4000 Mexican soldiers were greatly outnumbered by the well-equipped French army of 8000 that had not been defeated for almost 50 years. Second, since the Battle of Puebla, no country in the Americas has subsequently been invaded by any other European military force.

Get it Mexico! I'm celebrating you today! And, I'm celebrating you the best way I know how. I'm making delicious tacos, drinking a margarita and I'm going to listen to great music. Chris Stapleton, we're coming for you tonight. 


If you're looking for another delicious recipe, I've got you covered. Fajitas -- Carne Asada Tacos -- Regular chicken tacos -- Hatch Green Chile Casserole -- Green chile soup -- Chicken tortilla soup -- Steak tacos.

Today I'm sharing Crock Pot Pork Green Chile. (1) Is there anything better than cooking in a crock-pot? Life is so easy when you come home to crock-pot dinner. (2) is there anything than pork green chile? I was so excited for our dinner, I texted Adam in the middle of the day. See the proof below.

This is paleo-omg's recipe, but I added some things. She is a paleo goddess, I LOVE her recipes. You need to go check her out if paleo (or good food) is your thing.


Ingredients:

• 2lb pork roast
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 3 (4 oz) can diced green chiles
• 2 anaheim chilis, seeds removed and chopped
• 1 poblano pepper, seeds removed and chopped
• 1-2 jalapeño peppers, diced
• 2 cups chicken or beef broth
• 1 (8oz) can of diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon white pepper
• ½ teaspoon cumin
• ½ teaspoon sage
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper

How to Make:

1. Pull out your crockpot.
2. Place your pork roast in the crockpot and place all the veggies around it.
3. Pour your green chiles and tomatoes over the pork.
4. Toss in all the spices on top.
5. Pour your broth in the crockpot.
6. Turn your crockpot on low and cook for 6-8 hours.
7. Once the time has elapsed, use some tongs to shred your pork and mix all the ingredients together.
8. Enjoy! 
9. PS. These are great with Paleo Almond Flour tortillas -- you can find them at Whole Foods! 

Happy Tuesday everyone! It's that time of year again, Soup Sunday is back! I made this soup last weekend and it was the perfect remedy to an over indulgent weekend. The weather is cold, the Broncos are on Sunday football and soup is the only thing that takes the chill off.

If you cannot tell, Adam and I love everything spicy and with a bit of mexican flare, this soup is no exception. From the salsa verde to the fresh cilantro on top, I love this soup. P.S. it's even better day two!

So, since I love soup and all recipes so much, I'm doing my FIRST ever link-up!  It's called Soup Sunday...and yes I know, it's not Sunday, but I wish it was! Share your favorite soups and link up below! Feel free to grab the link and share on your blog! Enjoy!

Ingredients:

• 3 boneless chicken breasts
• 1 medium onion, diced
• 6 stalks of celery, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 (16 ounce) jar of salsa verde
• 1 (7 ounce) can diced green chilies
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/ teaspoon salt
• 3 tablespoon fresh cilantro, chopped
• 2 cans, white beans (leave out for paleo)

How to Make:

1. Add all ingredients into a crock pot (except cilantro). Cover and cook on low hear for 4-5 hours until the chicken breasts are cooked through. 
2. Remove chicken, shred and stir back into the soup. 
3. Serve with cilantro and sliced avocado! 
4. Enjoy! 

It's no surprise I love sandwiches and it's no surprise I love the crockpot. Combining the two? Jackpot! This past Sunday was one full of errands, nail appointments, Pure Barre and grocery shopping. The crockpot was my solution to this super busy day and pulled pork sandwiches were on the menu!

I love this meal, but to prepare the way I love it, I made my own BBQ sauce, found here and my own bread rolls, here. It seems like a lot of work, especially making it easy with the crockpot, but I promise homemade is the way to go!

Ingredients:

• 4 pounds pork shoulder
• 3 tablespoons smoke paprika
• 1 tablespoon sea salt
• 1 and 1/2 tablespoon chili powder (reduce for less spice)
• 2 tablespoon ground cumin
• 1 tablespoon black pepper
• 1 tablespoon dried oregano
• 2 teaspoon cayenne pepper
• 1/4 cup beef broth
• 4 pieces of bacon (secret ingredient) 

How to Make:

1. Lay pieces of bacon on the bottom of the crockpot. Pour in the broth.
2. Mix all the spices together. Rub the rub into the meat and into all the crevices. 
3. Place the meat into the crockpot.
4. Cooking options can vary. Either 4 hours on high. 8 hours on low. We did two hours on low, 3 and 1/2 on high. 
5. When done, shred the pork. Put back in the crockpot, mix with the juices. 
6. Prepare your sandwich! 
7. Enjoy!

• 1 Brisket (6 lbs, trimmed by the butcher) They only had 2.5 lbs so that’s how much I used)
• 2 Medium-Sized Yellow Onions
• 6 Cloves of Garlic
• 1 Can Organic Tomato Sauce
• 1/3 cup Raw Honey – ½ cup raw honey
• 1/4 tsp (or capful) of Liquid Smoke
• 1 tsp Chili Powder (nice and spicy)
• 1 cup Apple Cider Vinegar - I used 1/2 cup
• 1/2 tsp Cracked Black Pepper – I used more, probably around 1 teaspoon
• 1/2 tsp Kosher Salt – I used more, probably around 1 teaspoon
•  2 cups of water
• 3 tablespoons tomato Paste
• 1 tablespoon Dijon Mustard
• 1 tablespoon Maple sugar crystals (Or 2 tablespoons maple syrup)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 5 shakes of Worcestershire – (Technically not paleo)