A bottle of Stubbs Green Chile Marinade, Applegate Farms gluten-free chicken nuggets and Pacific Tortilla Soup base can make getting allergen-free dinner on the table fast and easy. Your family will love it and will think you slaved in the kitchen for hours. Both of these recipes are gluten-free, free of the top 8 allergens as defined by the FDA and completely delicious.
But first, a word about the Stubbs Green Chile Marinade, made with New Mexican Hatch green chiles. The company sent me a sample, which I was eager to try. Upon ingesting his first bite of the pork, my very pleased husband asked, “You can make a marinade like this, can’t you?”. The answer is no, darling, I cannot make it since it requires Hatch green chiles. That and the fact that one can only harvest Hatch green chiles once a year, means that I will be buying several bottles of the Stubbs Green Chile Marinade (available in stores and online). The flavor of the Hatch green chile is tangy, sweet and a bit spicy.
PULLED PORK WITH STUBBS GREEN CHILE MARINADE
4 lb Pork Butt (or two 2 lb pork shoulder roasts)
1 Bottle Stubbs Green Chile Marinade
1/2 cup shopped onions
1/4 cup chopped cilantro
Place pork butt in slow cooker and pour marinade over, reserving 1/4 cup marinade for serving. Place slow cooker on low and time it for 8 hours. Once 8 hours has passed, pull pork using two forks until it is well shredded. Place on a platter and pour reserved marinade over. Serve over hard to soft tacos and dress with your favorite toppings.
I prefer to make my own home made version of Tortilla Soup. I first make the chicken broth with a whole organic chicken and mexican spices. Next, I roast the pasilla chiles, tomatoes, and then blend all ingredients into a deep reddish brown broth. I prefer Roberto Santibañez‘ recipe in the Rosa Mexicana cookbook. But, like you, sometimes I need to get dinner on the table quickly and (somewhat) effortlessly. Completely by accident, I discovered that chicken nuggets make a good addition to this recipe.
2 Boxes of Pacific Brand Tortilla Soup Starter Mix
1 Box Applegate Farms gluten-free chicken nuggets, baked in the oven until golden (follow directions on box)
6 store bought corn tortillas cut into strips, tossed with 1 tablespoon oil and toasted in oven on 350 degrees for 12 minutes, turning once.
Cilantro or Mint for garnish
Vegan Cheese Product (or if you can have it, queso fresco)
Warm Tortilla soup in a pot on the stove. Place 3 cooked breaded gluten-free chicken nuggets in the bottom of a soup bowl, along with a small handful of tortilla strips and a small amount of diced cheese product. Pour Tortilla soup over all, garnish with avocado, tomato, cilantro or mint and serve.
This recipe will serve a crowd or, you can save them as leftovers and lunches for the next few days. Other serving ideas include rice, steamed cauliflower (also a great addition in the soup), and refried or black beans.
The pork and the soup will freeze well. Enjoy!