Tortilla Soup

1 large onion
garlic cloves
1 can tomatoes
1 bell pepper
1 small can chopped ripe olives with jalapenos
2 large cans of chicken broth
cumin
sharp cheddar cheese
pace picante sauce
tortilla strips

Julia's Chicken Enchilada Casserole

3-4 skinless cooked chicken breast
1-2 cans of cream of chicken soup
1 1/2 cups sour cream
1/4 cup milk
1 can corn
1 can chopped green chili
grated cheddar and jack cheese
pepper
tortillas

layer 1- tortillas (turn into strips), sauce, corn, cheese
layer 2 - tortilla, sauce, corn cheese
layer 3 - tortilla, chicken cheese

Carnitas

1 Bone-in pork shoulder or butt roast (about 4-5 pounds)
4 cups ish of chicken broth
1 large onion - quartered or cut in sixths
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon dried oregano leaves
3 canned chilies in adobe sauce (optional)

Place pork with all remaining ingredients in a 5-6 quart pot, ie dutch oven.  Use a pot large enough to contain the roast and other ingredients.  but not so large that a lot of liquid must be added in order to cover the meat.  Add enough water (if needed) to just cover the meat.  Cover the pot, place over high heat, and bring liquid to a boil.  When the liquid boils, immediately reduce the heat and simmer gently for 3-4 hours, until the meat can be pulled apart easily with a fork.  Remove pot from heat.  Preheat oven to 450 degrees.

Allow meat to cool in its cooking liquid for a half hour or so, then remove the meat from the pot, pat it dry, and place it in a shallow roasting pan.

NOTE: the cooking liquid may be strained, skimmed of fat, and reserved for other uses, if desired.  Roast the pork uncovered, until it is sizzling and browned, about 20 minutes.  Allow to stand for about 20 minutes before serving by pulling apart with forks.