Howllo Fellow Basset Hound and Summer Sunday Supper Lovers!  A lot of planning goes into this meal but it is well worth it and a lot of fun along the way.  There is also a margarita involved!

Let’s get started.  Here is what you will wind up with if you choose to accept this Mexican mission;)

You must plan ahead which involves happy hour at your favorite Mexican restaurant.

This is the first step in this recipe.

Our order:

2 frozen margaritas
Chips, salsa and extra hot sauce
Queso cheese dip
2 orders of Carnitas to go, which is 6 large chucks of pork.  This comes with onions, green peppers, lettuce, cheese, and jalapenos.  It comes with other stuff as well but this list is all we like.

Drink, dip, drink, dip, drink, dip, finish and go home to the hound.

I use a giant zip lock freezer bag and start adding all of the ingredients to marinate over night.  I have some stuff I picked up from the market as well ready to go.

I have already macerated 4 large yellow onions, half of a yellow pepper, half of a green pepper, and half of a red pepper.  It makes kind of a mush if you use high speed on an electric chopper.

To that mush I add 1/2 cup of diced jalapenos and a cup of Chardonnay.  I have this mixture done ahead of time.  Sometimes I freeze it and just pull it out when I get home.

Dump that in the bag.

I then do a ruff chop on the extra stuff from the Mexican place and dump it in the bag.

Take your left over Queso and hot sauce and dump that in the bag.  Kind of squish that all together.  If you ate it all during happy hour get an extra order to go.  You can never have too much cheese in a dish!

Place the 6 chunks of pork in next.

I had picked up a tray of rotisserie chicken all white meat from Krogers.  At our store they now offer it already picked and ready to go.  Dump that in the bag.

Add another cup of wine and a box of chicken stock.

Add a bag of small red round potatoes.

Add a bag of frozen green beans.

Add a bag of frozen green peas.

Add a bag of frozen broccoli.

Make sure it is all soaking good by just moving it around in the bag.  I forgot to take a picture of that but here it is after I dumped it in the large skillet.

There is nothing really to measure or a set list of things to add.  I love making bag meals in advance.  You can even freeze the bag and pull it out when ever you want.  I let it simmer all day.

When you serve it add some sour cream over the red potatoes and of course more cheese.  I am serving with small pretzel dinner rolls.

This bag will make about 8 meals total.  I take the remaining portions and freeze them in round, BPA free plastic containers with screw top lids.  Now you have dinner any night of the week!!!  Ole!!!

So, put your South of Boarder Stew on the Stove and take that hound for a walk!

You will both be dog tired when you get home and no slaving over a Sunday stove!

More loving happy hour later…Cat, Daisy Lynn, (Chaps and Emma ATB drinking rainbow Shirley Temples)!

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