Sunday, October 19, 2008

It's Slow Cooker Week!

Fall is here. Leaves falling. Halloween stuff is EVERYWHERE. Morning chill. Jacket weather. Comfort food season. Per Emily (a.k.a. Mo)'s request, tried and true slow cooker recipes will be featured this week, a new one each day. Some pulled meat, a soup or two, a few surprises and even a couple vegetarians. If you have a good one, please share it here this week too!

Chili Verde

Super delicious and makes great leftovers. Hearty, spicy and nutritious!

Note: I've made this enough times to realize that different brands of salsa verde differ vastly in spicy heat. Below is the original recipe, but taste your salsa. If it's super spicy, substitute chopped green bell pepper for the anaheims.

2-1/2 cups salsa verde*
1 14-ounce can chopped anaheim chilies
1 pound boneless pork loin roast (or chicken breasts)
1 14-ounce can black beans, drained and rinsed
1 14-ounce can white beans, drained and rinsed
Hot white or brown cooked rice
Shredded cheddar or jack cheese, optional

1. Place 2 cups salsa, chopped peppers and meat in the crockpot. Cook on HIGH 4 hours.

2. Take the meat out and shred with two forks. Add back to the cooker along with remaining 1/2 cup salsa and two cans of beans. Stir to combine.

3. Cook on HIGH for 30 minutes more. Serve over hot rice and top with cheese. Hello, come to Momma.

3 comments:

Rachel said...

I love slow cooker week!

Thanks for the recipe, Kari, I made this for Emily last night for her first night home from the hospital with baby Elizabeth. (we ate some too and liked it a bunch)

Kelsey Carreon said...

ooh I love new recipes Kari, I just got this one from my friend Kathy in NC... We are making this on Friday night this week and having a Halloween night with the kids. BTW can I just say your blog always puts a smile on my face!

Here is what Kathy sent me:

Here's the recipe for baked beans -- it is imprecise because Nana, her sister, and her sister-in-law couldn't really agree on the ingredients! LOL:

about 2 c. dried beans, rinsed and then soaked overnight in cool water (I use Yellow Eye, but any kind of dried bean should work)

Place in a slow cooker with:

1 hamhock or some cut up country ham (you could also use salt pork or bacon, I suppose, but I always us a ham hock or a couple of thick slices of ham cut up)

1 onion, peeled but not cut up

1-3 tsp dry mustard powder

3 - 4 TBSP molasses

a TBSP or two of brown sugar (depending on how sweet you like)

a "shake" of catsup -- less than 1/4 c. -- maybe 2 TBSP?

several grinds of fresh black pepper

Cover with water (go maybe 1/4" over the top of the beans, etc. with water) and cook, covered, in the slow cooker until tender. You can also cook them in a 325 degree oven all day, but the slow cooker is easier. Add water as needed if the water level drops below the level of the beans. When the beans are cooked, you can add a little flour and let them bubble until the floury taste cooks out to thicken the sauce. That's what Nana did. Season to taste with salt and pepper at the end, too -- depending on how salty your ham was, you may need a little salt.

Rachel said...

hey Kari, I want to make the chili verde for the missionaries tomorrow night, but I have a "pork loin" and your s calls for a "pork loin roast". are they the same thing? Mine is 4.5 lbs, but I thought I could cut it in half and freeze the other half. Or is it the wrong kind of cut? THANKS!

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