Cafe Rio Sweet Pork

By Allie Hoopes

• 2 lbs pork loin
• 3 cans Coke (not diet)
• 1/4 c brown sugar
• garlic salt
• 1/4 c water
• 1 can (small) diced green chilies
• 3/4 can red enchilada sauce
• 1 c brown sugar

Marinate pork in ziplock bag for several hours in 1 1/2 cans Coke and 1/4 c brown sugar.
Drain marinade and put pork, 1/2 can Coke, garlic salt and water in a crock pot on high for about 4 hours until it shred easily.
Remove and drain. Shred pork with forks.
In blender mix 1/2 can Coke, chilies, enchilada sauce and about 1 c brown sugar. If it looks too thick add more Coke. Put pork back in crock pot with sauce on low for 2 hours.

Cafe Rio Cilantro Lime Rice

By Allie Hoopes

• 1 c uncooked rice
• 1 tsp butter
• 2 garlic cloves, minced
• 1 tsp lime juice
• 1 can (15 oz) chicken broth
• 1 c water
  • Combine in a saucepan. Bring to a boil. Cover and cook on low 15 – 20 minutes or until rice is tender.
• 1 Tbs lime juice
• 2 tsp sugar
• 3 Tbs fresh cilantro, chopped
  • Combine in a small bowl. Pour over hot cooked rice and mix.

Cafe Rio Black Beans

By Allie Hoopes

• 2 Tbs olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
  • Cook in a nonstick skillet over medium heat until fragrant.
• 1 can black beans, rinsed & drained
• 1 1/3 c tomato juice
• 1 1/2 tsp salt
  • Add to garlic mixture in pan. Continuously stir until heated through.
• 2 Tbs fresh chopped cilantro
  • Add to beans just before serving.

Cafe Rio Cilantro Ranch Dressing

By Allie Hoopes

• 1 pkt traditional Hidden Valley Ranch mix
• 1 c mayonnaise
• 1 c buttermilk
• 2 tomatillos, remove husk & dice (or you can use 1/2 cup of salsa verde instead)
• 1/2 bunch fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno, remove seeds if you don’t like it spicy

Mix all ingredients in a blender.