Mexican Roast with Olives

In our little town of Mason, when someone is sick, has a baby or loses a family member, you take food - lots of food! I was helping at a family friend's home after a member of her family passed away and one of Mason's greatest cooks brought this dish. I'm sure Martha Kothmann won't mind if I share this recipe as she shared it with all of us that day. It can be made with different kinds of meat. I have made it with pork roast, beef roast and last night chicken. This is a dish worthy of guests.

Mexican Roast with Olives
3-4 pound Pork Roast or Beef Rump Roast
2 cans Herdez Red Chile Sauce
2 cans Herdez Green Chile Sauce
1 large can of black olives
1 large jar of green olives

Place the roast in a large Dutch Oven. Pour the olives, with liquid, over the roast. Then pour the 2 cans of green chile sauce and the 2 cans of red chili sauce over the roast as well. Bake in a 350 degree oven for 2 hours uncovered. Take the cover off the roast for the last 20 minutes of cooking. I serve this with steamed white rice, a salad and some really good red wine!

Cook's Note: The cooking time will vary depending on the meat you use or the size of the roast you use. The chicken takes a little less time. You can also a different kind of chile sauce. I have used Hatch Green Chile Enchilada sauce before and that is also really good.

Rating: Tommy gives this one 4 stars and the kids give it 3 stars.