FallApart Pork Roast with Mole Sauce Crock Pot

FallApart Pork Roast with Molé Sauce Crock Pot

, In Beef, Chicken, Mexican, Pork

6 Servings with a 5 qt pot. ~ 7-8 hrs on LOW or 3-4 hrs on HIGH

Home » Meat » Beef » Fall-Apart Pork Roast with Molé Sauce

• 2/3 cup whole almonds
• 2/3 cup raisins
• 3 T vegetable oil, divided
• 1/2 cup chopped onion
• 2 cloves garlic, chopped
• 2 3/4 lb lean boneless pork shoulder roast, well trimmed
• 1 can(14 1/2 oz) diced fire-roasted tomatoes or diced tomatoes, undrained
• 1 cup cubed bread, any variety
• 1/2 cup chicken broth
• 2 oz Mexican chocolate, chopped
• 2 T chipotle peppers in adobo sauce, chopped
• 1 t salt
• fresh cilantro, coarsely chopped(optional)

Fall-Apart Pork Roast with Molé Sauce (pronounced ‘molay’)…

1. Heat skillet on med-hi add almonds and toast 3-4 min til fragrant. Add raisins. Cook 1-2 minutes til raisins begin to plump. Place half of mixture in lg mixing bowl. Reserve remaining for garnish.
2. In same skillet add 1T oil. Add onions and garlic. Cook and stir 2-3 min until softened. Add to almond mixture; set aside.
3. Heat remaining oil in same skillet. Add pork roast and brown on all sides, about 5-7 min. Transfer to crock pot.
4. Combine tomatoes with juice, bread, broth, chocolate, chipotle peppers and salt with almond mixture. Puree in blender in 2-3 batches, until smooth. Pour puree over pork roast in crock pot.
5. Cover; cook on LOW 7-8 hrs or on HIGH 3-4 hrs or until pork is done. Remove pork from crock pot. Whisk sauce til smooth before spooning over pork roast. Garnish with reserved almond mixture if desired.

(I think you could use chicken or beef with this as well….The sauce is to die for….Seems like a lot of work, but really isn’t…and totally worth it!)

Crock Pot Fried Rice with Leftovers

Crockpot Fried Rice with Leftovers

You can use your leftovers to make fried rice.

for reals.

in the crockpot.

I know! It totally blew my mind, too.


The Ingredients.

--2 cups leftover rice/quinoa
--3 T butter
--2 T soy sauce
--2 t worcestershire sauce
--1/2 t black pepper
--1/4 t kosher salt
--1/2 diced yellow onion
--1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
--leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!)
--1 egg
--sesame seeds for garnish (optional)


The Directions.

Plop everything on in there together.

Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.

Creamy Chicken Broccoli and Potatoes Crock Pot

4 boneless, skinless chicken breast halves

2 tsp poultry seasoning

4 russet baked potatoes with or without peels cut into 4ths

1 can cream of chicken soup

8 oz sour cream

8 oz cream cheese

16 oz bag frozen broccoli

Pepper

Sprinkle chicken with poultry seasoning and place in sprayed slow cooker.

Arrange potatoes around chicken.

Combine soup, sour cream, cream cheese, and a good amount of pepper in bowl.

Spoon over chicken.

Place frozen broccoli over mixture & chicken.

Cover and cook on low for 4-6 hours.

Chicken Chowder de Mexico Crock Pot

Chicken Chowder de Mexico Crock Pot

In Chicken, Mexican, Soup

4 Servings with a 5-6qt pot. ~ 4-5 high or 8-10 low

Home » Meat » Chicken » Chicken Chowder de Mexico

• 3 cups Chicken Broth
• 2 1/2 c. chopped browned chicken
• 1 can whole kernel corn with sweet peppers(drained)
• 1 can cream of potato soup
• 1 can diced green chiles(undrained)
• 2 T. snipped fresh cilantro (optional)
• 1 envelope taco seasoning
• 8 oz. sour cream
• 1/2 pkg. cream cheese softened

 Chicken Chowder dé Mexico (Recipe #200!)

1. Except for the sour cream & cream cheese, Mix everything into the pot.
2. Stir well. Cover and cook.
3. When done, Remove 1 cup of the hot soup and mix well with the sour cream and add back to the soup. Stir in the cream cheese in small portions and mix well.
4. Let stand 5 min.

“I always double this recipe to feed my family of 4 and there are plenty of left overs. We also have corn bread with it! Enjoy!” –

8-10 hours low or 4-5 hours high

Cheesy Enchilada Stack

CHEESY ENCHILADA STACK

·         1 lb. Lean ground beef

·         2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)

·         6 (8 inch) flour tortillas

·         1 (8 oz) bag Shredded Cheddar Cheese

·         1 (16 oz) can refried beans (or you can make your own, check out my mom's recipe for her famous homemade refried beans!)

·         2 (4 oz) cans diced green chilies

·         1 bunch green onions

Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.

Stir 1/2 cup enchilada sauce in the skillet with the beef. Spray a baking sheet with non-stick cooking spray.

Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese.

Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.

Repeat the layers one more time.

Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.

Top with remaining tortilla. Cover the stack with aluminum foil.

Bake at 400 F for 40 minutes or until the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion.

Bake 5 more minutes or until the cheese is melted.

Cut the stack into 6 wedges.