Crock pot Tamales

1 pork roast, cut into four pieces (about 2 lbs.)
1/2 onion, chopped
1 c. Rosarita Enchilada sauce
sprinkle of black pepper, to taste
1/2 - 1 c. water

Cook pork roast for 3 hours on high. Add onion, pepper and enchilada sauce and continue to cook on high for another hour. Shred pork, add water, drop masa dough by 2 Tbsp. scoop on top of meat mixture (like a dumpling). Continue to cook on high until done, about 1 1/2 - 2 hours.

Masa dumplings
2 c. Maseca (Instant corn masa mix)
2 c. warm chicken broth (2 c. hot water + 2 tsp. chicken base or bouillon)
1 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening

Cream shortening with baking powder and salt. Add Maseca 1 cup at a time until crumbly like pie crust dough. Slowly add broth while mixing. Let sit to allow mixture to thicken.

Throwdown Chili

2- 15 oz. cans black beans

2- 15 oz. cans white beans

1- 16 oz. can kidney beans

1- 16 oz. can pinto beans

3- pints bottled tomatoes, diced

2- 4 oz. cans green chilies

8 jalapenos, roasted

1 lb. ground beef

1 large onion, chopped

1 pkt. chili seasoning

1/4 c. brown sugar, loose- not packed

1/4 c. ketchup

1/2 tsp. salt

1/4 tsp. black pepper

1/2 c. water

Roast jalapenos by slicing in half lengthwise, take out seeds and place on a cookie sheet. Cover loosely with foil and bake at 400 degrees for 30 minutes. Place in a ziploc bag and let cool. Peel as much of the skins off as you can and then chop the peppers. Brown the ground beef with the chopped onion. Drain and rinse all of the beans. Drain tomatoes. Combine all ingredients in a large crock pot and cook on low for 8 hours.