Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, August 2, 2013


1 lb boneless pork shoulder roast, cut into bite-size cubes
1 tbsp canola oil
1 lb tiny whole new potatoes, quartered
2 medium yellow onions, chopped
2 fresh poblano peppers, seeded, chopped
1 fresh jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 inches of stick cinnamon
3 cups chicken broth
1 can (14 1/2-oz) diced tomatoes
1 tbsp chili powder
1 tsp dried oregano, crushed
1/4 tsp freshly ground black pepper
1/4 cup snipped fresh cilantro
Hot cooked long-grain or brown rice for serving

Heat oil in a large skillet; brown meat in hot oil; drain off any fat.

Place the potatoes, onions, peppers, garlic, and cinnamon in the slow cooker/crock pot in the order listed. Layer the meat over the top.

In a mixing bowl combine the broth, tomatoes - do not drain, chili powder,oregano, and black pepper; pour over all.

Place lid on cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Remove and discard cinnamon.

Stir in the cilantro.

Serve over the hot cooked rice.

I picked up this cookbook a few weeks ago in my library's used book section.  I love pork, peppers, and stew so I knew this was one I would enjoy!

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