Slow Cooker Pork & Tomatillo Stew

 I modified this from a recipe I found on

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.


Slow Cooker Chicken Tomatillo Chili


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

Pasta y Fagioli Soup


There are a lot of copycat Olive Garden recipes out there, as well as more classic & refined versions with Pancetta. I tried one from: that looked simple and hearty. My secret weapon was my cousin’s Italian herb mix (she grows her own herbs and dries them for Christmas presents). Instead of using spicy Italian sausage, I chose Spicy Italian chicken sausage from Trader Joe’s, and elbow macaroni. I served it warm Italian bread and a salad for a nice meal.

Verdict: Delicious and easy to make.

You will need:

  • 1 cup ditalini pasta ( I used small elbows)
  • 2 tablespoons olive oil, divided
  • 1 pound spicy Italian sausage, casing removed
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cups chicken broth (I used reduced sodium. If you use regular, adjust your salt
  • 1 (16-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 3/4 tsp Kosher salt and 1/2 tsp freshly ground black pepper, to taste
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can Great Northern beans, drained and rinsed


  • cook pasta according to package instructions; drain well and set aside.
  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  • Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
  • Stir in pasta and beans until heated through.

Beef Chili


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.


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


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

Step one:


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.



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.


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.


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.