Tag Archives: Crock pot

Easiest Ever Crockpot Sweet and Sour Meatballs

 

Sometimes you need to bring a dish to a potluck or birthday party. Or there’s a big game on and you’re hosting. Or maybe you just want to try something different for dinner, but don’t have the energy or time for something complicated.

Allow me to help!

This recipe for sweet and sour meatballs is a longtime classic in my family. There are only three ingredients, though one of them may be surprising to you. Trust me, the finished product is delicious!

Using a slow cooker makes this as simple as: pour, mix, turn on. Done.

Three ingredients sweet and sour meatballs

Ingredients:

  • 1 jar cocktail sauce
  • 1 bag mini meatballs
  • 1 ~12oz jar jelly (grape or blackberry work best)

Optional: You could add some vinegar for more tang, or some cayenne or other red pepper for a bigger bite.

sweet and sour crock pot meatballs

Step 1: Pour the meatballs in the crock pot. I poured them in right from frozen and it works just fine.

Step 2: Pour in the cocktail sauce & jam, and mix well. Turn to low for at least 4 hours, up to 12 hours.

sweet & sour meatballs in a slow cooker

You could serve these on buns, or with toothpicks, or on skewers like a kebab. The flavor is surprisingly complex for just two ingredients!

 

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How to: Cook Dried Beans in a Slow Cooker

 

One of my all-time-favorite money-saving appliances is the handy dandy slow cooker. It is amazing at taking tough (cheap) cuts of meats and slow cooking them to tasty perfection. It is great for making wicked frugal soups and stews. It makes dinner a breeze on crazy weeknights, keeping me from just ordering a pizza or take out. And it allows me to make staple items, like beans, for literally pennies per serving.

Beans aren’t usually listed on “top 10s” of superfoods, but I think they should be. There are so many kinds, black, pinto, navy, chickpea, green… And they are a fantastic source of protein for a very pocketbook-friendly price, I can usually find them about $1 per pound. And since beans plump when you cook them, you get much more than one pound out of that bag. If you find a good sale or buy in bulk, that price drops even lower. You can’t beat that in a can!

However, you also can’t beat the convenience of canned beans. Just sitting on a shelf, ready and waiting for a taco Tuesday or a last-minute decision to make minestrone. All you need is a can opener and you’re in business.

But you’re paying a premium for that convenience.

Someone else took the time to soak and cook dried beans ahead of time, and stick them in that can. They also may have chemicals or preservatives or flavorings or way too much sodium in the can. When you cook your own, you are in control of all these things.

So here’s the big secret: You can cook your own dried beans at home, with just a few minutes of effort, and have delicious beans ready to toss into whatever any time! For, like, a dollar!

Enter the slow cooker.

crock pot black beans with nori

Almost every Saturday, I toss a half pound or a pound of either black, navy, chickpeas, or pintos into a slow cooker with water to cover them, and let them soak overnight. Then on Sunday, I change the water and add some spices and let it simmer all day. The finished product gets canned, separated by cup into individual bags and frozen, or put in the refrigerator for use that week.

That way I have a stock of frozen beans ready at a moment’s notice, and fresh beans for recipes whenever I want! Hello, black bean and egg burritos, white chicken chili, tortilla soup, or red beans and rice anytime.

Ingredients:

  • 1 pound beans
  • Water to cover
  • ~2tbsp vinegar (any kind)
  • Spices recommended: 2 bay leaves, 1 tsp fennel seed, onion, chili powder, or oregano. Choose 1-2 you like and see what happens
  • Optional: 1 strip of seaweed

Step 1: Cover your beans with water, and let soak 6 hours or overnight. Drain, and cover again. Cook on high for about 4-6 hours, or low for 8-10.

Slow cooker pinto beans canned

Step 2: You can keep the cooking liquid, or discard, up to you. I usually keep it, especially when canning or freezing the beans, and then drain just before using in recipes.

The beautiful thing is that now you have this super-cheap base to use to make your own refried beans, hummus, (did you know you can make hummus with black beans too!), vegetarian burger patties, or you can can them for later. (By the way, do use a pressure canner, or keep them in the refrigerator. We don’t want botulism now do we?)

 

Slow cooker dried beans

Slow cooker dried beans

Ingredients

  • 1 pound beans
  • Water to cover
  • ~2tbsp vinegar (any kind)
  • Spices recommended: 2 bay leaves, 1 tsp fennel seed, onion, chili powder, or oregano. Choose 1-2 you like and see what happens
  • Optional: 1 strip of seaweed

Instructions

  1. Cover your beans with water, and let soak 6 hours or overnight.
  2. Drain, and cover again.
  3. Cook on high for about 4-6 hours, or low for 8-10.
  4. You can keep the cooking liquid, or discard, up to you. I usually keep it, especially when canning or freezing the beans, and then drain just before using in recipes.
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Slow Cooker Enchilada Casserole

 

Slow cookers are such a blessing to a busy cook! Whether you don’t like cooking, don’t want to spend hours in the kitchen, are feeding just one or an army, slow cookers can make healthy, quick meals a snap. With a small amount of planning, you can have dinner ready and cooking in 10 minutes or less before you run out the door, and come home to a hot, home-cooked meal at the end of the day.

Enchiladas are a favorite in my house, because they are customizable, economical, and delicious! Tortillas are cheap, and can even be made at home, corn or flour, for pennies. You can use chicken, beef, or keep it vegetarian with tofu or beans. And beans are great money savers! Especially if you buy dried, and cook them at home (another thing slow cookers are great at!).

Slow cooker enchiladas

In this recipe, I used burrito-sized flour tortillas, because they happen to be the exact size of my slow cooker. You can use smaller corn tortillas and layer them, or even roll individual enchiladas and pile them up in the sauce. Whatever makes you happy!

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Ingredients:

  • 1 pound ground beef or turkey
  • 1 bell pepper, diced
  • 1 onion, diced
  • 1 can diced tomatoes (or diced whole tomatoes)
  • 1 cup frozen corn (or canned)
  • 1 can black and/or pinto beans, drained
  • 3-4 tortillas
  • 1 jar enchilada sauce
  • Shredded cheese to taste

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Step 1: Brown your ground meat in a frying pan, and drain. Add the pepper and onion, saute until softened. You can add any spices you like here, such as cumin, taco seasoning, chili powder…

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Step 2: Spray the crock pot with cooking spray, if you like. Line the bottom with a tortilla.  Layer on the meat, tomatoes, corn, and beans. Top with sauce, cheese, and another tortilla.

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Step 3: Continue layering 2-3 times, until the crock is full. Top with some more cheese, and the enchilada sauce.

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Step 4: Set to low for 4-6 hours, or high for 1-2 hours. A programmable crock pot is best to ensure you don’t burn it. Cut yourself a nice slice, and enjoy!

 

Sidenote: If you don’t have a slow cooker, or just want to try something different, do the same thing but in a pie pan or 8×8 pan. Layer all the ingredients, cover with foil, and then bake at 350 for 1 – 1.5 hours. Still an enchilada casserole! You can also then freeze this for re-heating easily later.

Ten Crock Pot Freezer Meals in 1 Hour

 

This post is about my newest addition to my Kindle offerings: “10 Crock Pot Freezer Meals”!  You can see for yourself at my Budget Epicurean Kindle Author page.  The eBook contains a complete      grocery list, with the items categorized in order to easily breeze in and out of the store in minutes, as well as ten of my best & most loved slow cooker recipes, including Cranberry Spiced Chicken,     Orange-Glazed Pork Chops, and White Bean Chicken Chili.  I even    added some handy, easy printables to label your bags, so you know what you have days or weeks later!

To watch the short video on how easy it is to shop for and assemble everything, check it out here!  Of course ALDI was the store I went to (I just love them for their focus on providing the best prices over flashy ads or in store perks).  I had my list in hand, and the total for everything that was going into these ten meals (minus just a few    pantry staples) was $87.  Given that each meal is made to serve 4, that is only $2.18 per meal!!

ALDI sale on black beans

Of course, you can substitute as needed, such as if you have a hatred of a specific type of bean, swap it for a different kind, or if you do not eat pork, use chicken or beef instead. Definitely the highlight of the trip was finding this little bonus deal: $0.35 for canned, organic,         reduced sodium black beans!!! Oh yeah, I bought 2 cases. That doesn’t count towards the meal totals…

The entire shopping trip took me probably about a half hour. And that is with writing down prices of things, and forcing my significant other, who was such a trooper, to take pictures and help me double check that I hadn’t forgotten anything.  🙂

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http://www.amazon.com/Budget-Epicurean/e/B00KM8JR4U

As a reminder, you can purchase the nice printable ebook HERE.

Freezer Cooking Meal Ingredients on Table

First things first, I got everything organized.  This means putting all the ingredients for each recipe into a pile.  Some ingredients were used in multiple recipes, so I put those piles next to each other.  Then I cut out the labels, and taped them onto a bag.

Next, take a cutting board, and for each recipe that requires dicing, chop up the peppers, or onions, or whatever, and place the raw veggies in the corresponding bag.  It is best to get all that out of the way first.  I actually ended up wearing goggles, because the onions were so strong and stung my eyes so that I couldn’t see for all the watering they were doing!

Next, take a can opener, and open up all your cans.  Drain things like beans if you like, I didn’t even bother, just dumped the whole thing in there.  Pour the canned goods into the bags.  Any seasonings like chili powder or honey, pour those in next.  Finally, open the meats (if using) and add those to the bags last.  Be sure to keep meats separate otherwise so as to not cross-contaminate, and wash your hands after touching them.

Crock Pot Orange-Ginger Glazed Pork Chops Ingredients

Orange-Ginger Glazed Pork Chops

Slow Cooker BBQ Pulled Pork Ingredients

BBQ Pulled Pork

Crock Pot 5 Bean Vegetarian Chili Ingredients

Crock Pot 5 Bean Vegetarian Chili

Crock Pot Classic Salsa Chicken

Salsa Chicken

Crock Pot Creamy Italian Chicken Ingredients

Creamy Italian Chicken

Crock Pot Tortilla Soup Ingredients

Tortilla Soup

Crock Pot Spiced Cranberry Chicken Ingredients

Spiced Cranberry Chicken

Crock Pot White Bean Chicken Chili Ingredients

White Bean Chicken Chili

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Garlicky Sweet Lemon Chicken

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Garlicky Sweet Lemon Chicken

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Chicken Cacciatore

Once you have your bags filled, you can take them to your freezer.  Ideally, freeze them laying flat so that you save freezer space.  You can also put any of these recipes straight into the crock pot, as I did with the garlicky sweet lemon chicken.

The day before you plan to eat one of these meals, just take the bag from the freezer and put it into your refrigerator.  Preferably put the bag onto a plate or in a bowl, just in case it leaks or drips water as it thaws.  The next morning, pour the whole contents of the bag into your slow cooker and cook as instructed.  You can use each recipe’s suggestions, or serve with whatever you have handy.  And there you have it! Ten meals that serve 4, from cans to freezer to cooked!

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Freezer meals assembled and ready to go!

 

You can purchase this list of ten slow cooker, freezer-approved recipes, plus a complete one-page shopping list, serving suggestions, and printable freezer bag labels on Amazon!

Just search “Budget Epicurean”. Or visit this link: http://goo.gl/VtfKOq

I’m hoping to expand these meal plan offerings soon to include a vegetarian option, diabetic meal plans, gluten-free meal plans, and more! Please let me know if you have any feedback, questions, or something else you want to see in the future in the comments below or by email at budgetepicurean (at) gmail (dot) com!

You can view the video of how easy the shopping & assembly is here:

 

Many many food bloggers and regular people alike love this method of cooking!  It is hard to overstate how much time, energy, and cash you can save by cooking this way.  If you’re already experienced with meal planning based on grocery store sales, or want to try coming up with your own recipes, here’s a great article from one of my favorite frugal sites, the Simple Dollar, fully explaining the process!

Slow Cooker Sausage & Kale Stew

 

Last week, a terrible thing occurred.

No it has nothing to do with upcoming elections. It wasn’t weather related. Everyone I know and love is just fine. (as far as I know.)

My Crock Pot broke.

It was in the sink with dirty dishes, and one thing lead to another, somehow in the mountain of dishes the crock got split right down the middle. The lovely workhorse of my kitchen, and it’s hardy ceramic bowl was now split in twain, to be used no more. I was heartbroken to say the least.

Any reader of the blog knows how in love with my slow cooker I am. This thing is amazing, making my life so much easier by preparing dozens, even hundreds, of slow cooked meals for me while I work or play or do whatever somewhere else. Then we come home to a house that smells amazing and a hot and healthy meal.

Though I will of course replace my crock as soon as humanly possible, I dedicate this post to the crock pot, as its last documented meal prior to fatal injury. May your crock last many years more.

Ingredients:

  • 1 head kale, torn into small pieces
  • 1/2 pint cherry tomatoes
  • 1/2 pound sausage, cut in slices or ground
  • 1 can white beans
  • 1 cup water or broth
  • Optional: parmesan cheese and rustic whole grain bread

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Step 1: Rinse and tear the kale into pieces and place in the slow cooker. Cut the cherry tomatoes in half and add those. Open the white beans and either dump it all in or rinse them first then add to the crock pot. Add in the water or broth to your desired thickness.

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Step 2: Brown the sausage quickly in a frying pan, and add to the crock pot. At this point you can add any spices you want such as garlic, onion, paprika, rosemary, etc. Set on high for 4-5 hours or on low 6-8 hours and let it cook.

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Honestly, this really only needs heated through to be eaten, but the longer you let it stew the more the flavors meld and the broth thickens to become more stew-like and less soupy. Up to you how long you want/need to wait.

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This is amazing on its own, or you can serve it with some nice thick bread on the side. This makes plenty for about 4 servings, and you can of course double or halve it to your needs.

 

Slow Cooker Sausage & Kale Stew

Slow Cooker Sausage & Kale Stew

Ingredients

  • 1 head kale, torn into small pieces
  • 1/2 pint cherry tomatoes
  • 1/2 pound sausage, cut in slices or ground
  • 1 can white beans
  • 1 cup water or broth
  • Optional: parmesan cheese and rustic whole grain bread

Instructions

  1. Rinse and tear the kale into pieces and place in the slow cooker. Cut the cherry tomatoes in half and add those. Open the white beans and either dump it all in or rinse them first then add to the crock pot. Add in the water or broth to your desired thickness.
  2. Brown the sausage quickly in a frying pan, and add to the crock pot. At this point you can add any spices you want such as garlic, onion, paprika, rosemary, etc. Set on low for 4-5 hours or 6-8 hours and let it cook.
  3. Honestly, this really only needs heated through to be eaten, but the longer you let it stew the more the flavors meld and the broth thickens to become more stew-like and less soupy. Up to you how long you want/need to wait.
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http://www.budgetepicurean.com/comfort-food/slow-cooker-sausage-kale-stew/

 

Salsa Chicken Soup

 

Every once in a while, even those who most love cooking are just too tired or out of ideas to cook. That is the perfect time for me to pull out this little gem! I love recipes that are fast & frugal, and this one is both with the added benefit of being healthy as well.

Whether crunched for time, short on creativity, or you didn’t have time to run to the store so what you have on the shelves is what you’ve got for dinner, this recipe is bound to please. Especially if you do not like to cook any time, this recipe is perfect for you.

Simple: just open a few cans, dump into a pot, and dinner is simmering away. If reading isn’t your thing, and you’d rather see just how easy this is, you can check out the YouTube video, or scroll to the bottom of this post.

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Ingredients:

  • 1 can diced tomatoes
  • 1 can corn
  • 2 cans any type of beans (I used balck and red)
  • Optional: 1 can chicken
  • 1 cup salsa
  • 1 gallon water
  • Optional: Chicken bouillon

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Step 1: Open the chicken, beans, & corn, and drain if you’d like. Rinse the beans to get rid of excess sodium. Honestly, I just throw all of it in the pot for flavor.

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Step 2: Pour the water and canned goods into a pot, not draining the diced tomatoes. I usually use diced tomatoes with green chilies because I like the extra spice. You could use regular tomatoes to tone it down, or dice up a jalapeno and throw it in or add hot sauce for even more spice.

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Step 3: Add in the salsa, stir it all around. Bring to a boil, then let simmer for 20-30 minutes.

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This could also be made by throwing all the ingredients into a crock pot on low all day.

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Suggested toppings include shredded cheese, crushed tortilla chips or torn tortillas, and sour cream.

If you choose, you can use cooked shredded chicken breast instead of canned. Or you could leave out the chicken for a hearty vegetarian soup, both ways are delicious.

Three Bean Vegan Chili

 

Chili is one of my absolute favorite comfort foods. It couldn’t be easier to put together, just throw all the ingredients in a crock pot and let it do the heavy lifting while you go to work, school, travel, write, hike, shop, whatever you do all day. Then come home to a hot, delicious, healthy meal that makes the whole house smell divine.

This is seriously the most perfect cold-weather dinner of all time.

White Bean Chicken Chili is definitely on my top ten for Crock Pot meals, but since I’ve been on a bit of a vegan kick lately, I wanted to make a chili with no meat or animal products that was equally delicious and satisfying. And that’s exactly what I did, and you can too!

Don’t tell those you serve that it’s vegan, and they likely won’t even know.

Ingredients:

  • 1 can diced tomatoes (with green chilis if you want kick)
  • 1 small can tomato paste
  • 1 can pinto beans
  • 1 can black beans
  • 1 can white cannellini beans
  • 4 tbsp. chili powder
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp garlic salt
  • 1 tsp cumin powder

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Step 1: Open all the cans, and pour directly into the crock pot. Leave the tomato juice, but if you want to drain and rinse the beans to cut down on extra sodium, you totally can.

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Step 2: Cook in crock pot on low 6-8 hours, or high 2-4 hours. That’s it! Other addition you could make: chickpeas, really any other type of bean, crushed garlic, diced onion, carrots, celery, bell peppers, hot peppers, tomato juice, tomato sauce, hot sauce…   IMG_7587

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I made a batch of corn bread using Jiffy mix and a can of corn to serve with the chili. Yes, the carnivore had to add a handful of cheese, but progress is progress. Baby steps.

Since this makes a crap-ton of chili, some ideas to use up the remainder include chili cheese dogs, chili mac n cheese, and topping baked potatoes with a scoop for a filling meal or snack.

 

Three Bean Vegan Chili

Ingredients

  • 1 can diced tomatoes (with green chilis if you want kick)
  • 1 small can tomato paste
  • 1 can pinto beans
  • 1 can black beans
  • 1 can white cannellini beans
  • 4 tbsp. chili powder
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp garlic salt
  • 1 tsp cumin powder

Instructions

  1. Open all the cans, and pour directly into the crock pot. Leave the tomato juice, but if you want to drain and rinse the beans to cut down on extra sodium, you totally can.
  2. Cook in crock pot on low 6-8 hours, or high 2-4 hours. That's it! Other addition you could make: chickpeas, really any other type of bean, crushed garlic, diced onion, carrots, celery, bell peppers, hot peppers, tomato juice, tomato sauce, hot sauce...
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http://www.budgetepicurean.com/vegan/three-bean-vegan-chili/

Stuffed cabbage casserole – SNAP meal

 

This is the last of my posts of meals I made while doing the SNAP Challenge. You can look back to see recipes for Vegan Stuffed Green Bell Peppers, Turkey BLT, Turkey Frittata, and many more meal ideas. All these meals were made with about $28 for one week.

This is one of my favorite recipes of all time. One grandmother is Slovak & Hungarian and my other is Slovak & Polish, so this is a classic in my family. Usually made with ground beef, they can also be stuffed. I am usually too lazy to take the large amount of time to boil the cabbage until the leaves are soft, cool them down, carefully roll each little package, then cook. I figure you’re just gonna cut them up into mush anyways. And I have still never figured out just what makes my grandmother’s cabbage rolls so mind-blowingly addicting. Maybe with a few decades more practice…

This recipe substitutes lentils for the ground beef, because let’s face it lentils are about $3 cheaper per pound. Everything else is pretty much the same. I also used turkey bacon rather than regular pork bacon because 1. it was on sale, and 2. it is healthier for your heart. All around, this meal is super cheap and also very healthy.

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Ingredients:

  • 1 cup lentils, cooked
  • 1 cup rice, cooked
  • 1/2 small head of green cabbage, sliced
  • 1-2 cans tomato sauce (some people use 1 sauce and 1 paste)
  • 5 slices turkey bacon
  • Garlic salt to taste

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I made this in a crock pot on low for 6 hours, you can use a baking pan in the oven for 1 1/2 hours if you prefer.

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Step 1: Layer the sliced cabbage, lentils, rice, bacon and sauce. Sprinkle in as much garlic salt as you like. Top with some extra sauce and/or water and remaining cabbage.

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Step 2: Bake on low in a slow cooker for 4-6 hours, or at 350 in an oven for 90 minutes.

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This makes a HUGE batch, so be prepared to either freeze individual portions for later or feed a lot of people at once. Or just eat it five days in a row…

This entire pot of casserole, cost $1.76. I kid you not. I ended up with about six servings, making each serving $0.29.  Can’t really beat that.

Stuffed Bell Peppers – SNAP meal

 

This is the first dinner I cooked during my week of the SNAP Challenge. I love stuffed bell peppers, and I usually make them with ground beef. Though I have had some success with vegetarian stuffed peppers in the past.

Given the already high and rising cost of meat, I knew I’d have to take a vegetarian route to keep these in budget. Swapping in lentils for the beef keeps this recipe high in protein content, and lowers the fat, while keeping the core tastes and hunger-crushing properties of the meal intact.

Ingredients:

  • 2 green bell peppers (use any color)
  • 1/2 cup rice
  • 1/3 cup lentils
  • 1 small can tomato sauce
  • Garlic salt

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Step 1: If you have a rice cooker, you can cook the lentils and rice together in it. If not, simmer the rice and lentils in a sauce pot with 2 1/2 cups water for 20 minutes.

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Step 2: Mix the cooked rice and lentils with the can of tomato sauce.

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Step 3: Cut the top off the pepper and pull out the seeds. Stuff the mixture inside, adding as much garlic salt as you like.

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Step 4: Bake the peppers in an oven at 350 for 20-25 minutes, until soft. Alternatively you could microwave each pepper, covered, for 8-10 minutes to soften. Another option is to put the stuffed peppers in a crock pot on low for 1-2 hours.

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Serve as a meal, or with a baked potato or salad on the side.

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I ended up eating one pepper for dinner, and the other for lunch the next day. They are quite filling, and delicious! Pretty healthy for you as well. Vegan, vegetarian, and you can make it gluten-free if you substitute in quinoa or another gluten-free grain for the rice.

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For approximately $0.84 per serving, you can’t do much better!

Slow Cooker Red Pozole with Pork

 

So I’ve been tutoring a high school kid in Biology for a year. He’s great, as are his parents. And his mother is a large part Native American. She is an amazing cook, I often show up to tutor and/or leave to tempting smells wafting from the kitchen. They are kind enough to ask me to share their dinner with them quite often.

As I love cooking myself, typically I have dinner already started in the Crock pot or at least plans, so I decline. However, one night she was serving up this thick, red stew that smelled too irresistible. This was my first introduction to pozole.

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Pozole means “foamy”; also spelled “pozolli” or “posole”. It is a traditional stew originally from Mexico, which once had ritual significance due to its use of maize, called hominy. The word “hominy” comes from the Powhatan language word for prepared maize. (Maize is corn).

Hominy is a very interesting thing. To make it, you take regular corn kernels, dry it, and then treat it with an alkaline agent to break down the cellulose in the corn. The result is puffy, chewy, soft kernels that look a little bit like corn-shaped popcorn.

Well, this tomato-pork-hominy stew was unlike anything I’d ever had, so of course I had to ask for the recipe. She had gotten it from the Denver Post a few years back, and was more than happy to share it with me.

red posole with pork

The red pozole with pork is the recipe I used and show here, but there is also one for Green Pozole with Chicken. I’ll save that for another day.

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I wanted to try this right away, but I forced myself to be patient. Normally I just center my grocery shopping around sales, but this time I kept an eye out for the ingredients I needed. Anytime I want to make something with a unique or expensive ingredient I try to wait to maximize my food dollars. As soon as I saw hominy on sale at the local Save-A-Lot I snagged a can.

As is my way, I took the recipe, tweaked it a bit to what I like and what I had in the house, and it turned out wonderful! I don’t like spicy foods, so I left out the peppers, but I did throw in a pinch of dried chipotle pepper to keep the Native American feel of the recipe. If you want to go all the way and buy the exact spices called for, be my guest. But I omitted the Mexican oregano, and used regular paprika, not Spanish. I also added a can of red beans for extra fiber and filling power.

Slow cooker red pozole with pork:

  • 1.4 pound pork roast
  • 2-3 tbsp garlic powder
  • 1/2 tbsp cumin
  • Pinch chipotle pepper
  • 1 tbsp chili powder
  • 2 tbsp paprika
  • 1 whole white onion, diced
  • 1 can diced tomatoes, with liquid
  • 1 can red beans, drained
  • 1 29oz can hominy
  • 6 chicken bouillon cubes and ~24 oz water
  • 3 tbsp flour
  • 1 bottle beer (Colorado native)

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Step 1: In slow cooker, mix flour, beer, spices, diced onion, and tomato.

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Step 2: Heat water in the microwave for 2-3 minutes, dissolve the bouillon cubes and add to crock pot. Or just use chicken stock.

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Step 3: Dice the pork roast into bite-sized cubes. I had a 1.4-pound roast defrosted, so I used that. But you could use chops also.

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Peel or cut off fatty pieces to make it more lean.

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Step 4: Add the pork and hominy to the slow cooker. Cook on low 6-8 hours, or high 2-4 hours.

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The finished product is a complex but light stew, with an amazing depth of flavor. You can obviously add more spice to your taste, but I loved it the way it was. I also didn’t have ground cumin, so the little pieces were annoying at the bottom, but the flavor they added was worth it.

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I made some biscuits to serve with the posole, and my s.o. loved it too. The recipe suggests shredded cabbage, radish, cilantro, cheese, or sour cream as garnishes. If you add extra flour or cornstarch you can make it thicker, add more stock to make it more soup-like.

 

What’s your favorite slow cooker meal?