Slow Cooker Pork & Tomatillo Stew

 I modified this from a recipe I found on Allrecipes.com

You will need:

  • 2 tbs vegetable oil
  • 2 lb boneless pork shoulder (or slice up a bone-in pork shoulder)*
  • 3 cloves garlic, chopped
  • 1 small white onion, sliced thin
  • 7-8 tomatillos, chopped or 24 oz can tomatillos, drained
  • 1 can diced green chiles
  • 2 fresh jalapenos, chopped and deseeded
  • 1 bottle of beer (you may use chicken broth instead)
  • 4 oz chicken broth
  • 1 tsp dried oregano
  • salt and pepper, to taste

Serve with: fresh cilantro, sour cream, monterey-jack cheese

  1. Prepare your veggies  
  2. Heat oil in a large skillet and brown pork on all sides for about 15 minutes. Transfer to slow cooker, reserving juices in the skillet  
  3. Cook onion and garlic in remaining juices, stirring and scraping up any browned bits for about 4-5 minutes. transfer juices and onions/garlic into slow cooker
  4. Add tomatillos, chiles, jalapenos, oregano, salt and pepper. Pour in the beer and chicken broth to cover the ingredients. Cook on low for 8 hours.  
  5. Shred cooked pork with a fork, and spoon into bowls.
  6. Add cilantro, cheese, and sour cream and enjoy:)


*Notes –

Allow for jalapeno seeds if you want the dish to be spicier.

For this recipe, I used a bone-in pork shoulder. I first trimmed the fat from the meat before it slicing it from the bone.

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Salsa Chicken

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This recipe is so easy, it is rather embarrassing. I’m only including it because I know that a lot of you out there are pressed for time and are looking for easy slow cooker recipes. Often, I have served this at my house and people have asked for the recipe (which has spread like wildfire amongst family and friends). I make this for tacos, burritos, or even as a stand alone dish served with rice. Here it is – in all of its simple glory.

  1. Chicken breasts – I usually use four
  2. one jar of salsa

Yep, that’s it. I often throw in a half-can of black beans, or some frozen corn. Hell, you can even throw in some jalapenos or cilantro if you want to be fancy.

You can cook it in 4 hours or 8. The only caveat is that the dish will be extra juicy when it is done because you do not pre-cook the chicken.

As a result, I strain some of the sauce out if I am planning to use it for soft-tacos or burritos. Then, I shred it with a fork.

You could pre-cook the chicken, but I find that it dries out too much, and becomes too much trouble if you are looking for something very simple on a school night.

Enjoy:)))

Slow Cooker Chicken Tomatillo Chili

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I have been on a tomatillo kick lately. I’ve been looking for a nice chicken chili recipe for a while, and I created this from several different recipes. This is definitely going on my permanent rotation. I served this with a little sour cream and cilantro, and I made some cornbread to go along with it – a perfect fall dish after a long day at work. If you choose to buy salsa verde, this becomes a very quick, economical meal, as well. If you use one complete beer or 1-1.5 cups of chicken broth the consistency will be more soupy. Reducing the liquid gives you more of a chili consistency. Either way works well.

Simply assemble the ingredients and cook on a low and slow setting – 8 hours.

Serving suggestions: fresh cilantro, avocado, sour cream, Mexican cheese, cornbread as a side dish, corn tortillas.

You will need:

  1. 2 lbs chicken breast or thighs
  2. 2 cups Salsa Verde/tomatillo salsa* – you can buy this (use a 16 oz jar) or make it. see recipe below
  3. half white onion, sliced thinly
  4. 1 bell pepper, diced (I used a yellow one for this recipe)
  5. 1 can pinto beans
  6. 1 can cannelini beans
  7. 1 cup chicken broth or a little less than one beer
  8. 2 tsp cumin
  9. salt and pepper to taste
  10. fresh cilantro
  11. jalapenos (de-seeded) if you want to add spice

Homemade Tomatillo salsa:

  • 1 1/2 lbs fresh tomatillos
  • 6 whole garlic cloves, peeled
  • 1/2 onion, chopped
  • 1 cup fresh cilantro
  • 2 jalapeños, stems removed and deseeded (for extra heat use serranos instead)
  • juice and zest from 1 lime
  • 1 tablespoon cumin powder
  • 2 teaspoons honey
  • 1 teaspoon sea salt

Beef Chili

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This is a very simple recipe I use. I have a few different chili recipes that I like, but I always return to this one when I need something quick and convenient. The end result is very chunky, and not too spicy – so I this is one I prefer to serve to kids and my parents. Those who want more heat should add some peppers into the mix, according to taste. This takes about ten minutes to assemble, and then you can throw it in the slow cooker and forget about it. I usually cook it on a lower setting, because the longer you let it cook, the more the flavors seem to blend. It’s a simple, clean chili – I hope you enjoy it. It serves four.

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What you need:

  1. 1 pound beef (use less than 10% fat if you want something lighter)
  2. 2 cloves, garlic minced
  3. 1 small onion, sliced thinly
  4. 1 red pepper, seeded and sliced
  5. 1 green pepper, seeded and sliced
  6. 1 can black beans, drained
  7. 1 can kidney beans, drained
  8. 1 can (28oz) crushed tomatoes
  9. 2 tbs of tomato paste
  10. 2 tbs chili powder
  11. 2 tsp cumin
  12. 1/4 cup green chiles
  13. fresh oregano

Optional:

  1. beer
  2. corn
  3. 1-2 jalapeno or Habanero peppers, seeded and sliced
  4. green onions, sour cream, cheese (for serving)

Step one:

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Brown beef and garlic together in a sauce pan over medium heat. I prefer a non-stick, because I like to get a bit of crust on my beef. Here you can add a little bit of beer for flavor.

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Beer should not be optional:) Drink the beer AND add it to the chili.

Drain the beef and blend in the chili powder and cumin.

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Add the onions, peppers, beans, tomatoes, chiles and tomato paste to the pot. If you want to add a little more beer here, feel free, put factor in a bit more paste to get the right consistency. Add in a few sprigs of crushed oregano for flavor.

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Cook for on a medium or low setting for 6-10 hours, depending on time. Serve with additional oregano, cheese, green onions and sour cream.

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Coca-cola BBQ Chicken

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In the summer, I have a my own tried and true barbecue recipe and rub. But during the winter, when I need to to cheat and cook crockpot style? This pinterest recipe seemed too good to be true. We like to serve our bbq with mashed potatoes, but you could do a lot with the recipe – dress it down as a sandwich or make it a more formal meal.

Verdict?

Simplicity– VERY easy to put together. You could cheat even more and use rotisserie chicken

Flavor – Sweet and pleasant. Kids will enjoy it.

Notes – It didn’t seem to make a whole lot, so if you are cooking for more than four, make sure to double the recipe.

If you enjoy this recipe, they have endless varieties on the same theme involving wings and chicken at: http://thefrugalgirls.com.

What You’ll Need:

  • Crockpot
  • 4 – 5 Boneless Skinless Chicken Breasts, thawed
  • One 18 oz. Bottle Sweet Baby Ray’s Cola-Q Barbecue Sauce  {if you can’t find Cola-Q at your store, you can substitute Original Sweet Baby Ray’s Sauce}
  • 1/2 Can Coca-Cola {approx. 6 oz.}

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Seriously, that’s it for ingredients.

What You’ll Do:

  • Cook chicken in crockpot on high for 3 hours {covered}
  • After 3 hours, drain juices from crockpot
  • Mix together BBQ Sauce and Coca-Cola
  • Pour mixture over chicken, and cook on high for 30 more minutes {covered}