This delicious stew is super easy to make. Just brown the meat, dump it all in the crockpot – and a hearty meal is ready for you when you get home!
Making the Crockpot Stew
Start by cutting the pork into cubes and sprinkling with 1/2 teaspoon each of the salt and pepper.
Heat the olive oil in a heavy skillet, then brown the meat on all sides.
Clean the tomatillos –
While the meat is browning, add the vegetables, chiles, spices, garlic, and the remaining salt and lemon pepper in the crockpot.
Give it a stir just to mix the ingredients.
Top with the potatoes, pork and all the pan drippings. Don’t stir it again!
Put the lid in the crock pot and cook on low for 6 to 7 hours.
At this point, mix the cornstarch with the water. Carefully stir in some of the juices from the pot. Pour it over the stew and stir it all together. Cover and cook on low for another hour.
Serve it hot garnished with cilantro, and maybe a dusting of smoked paprika.
A simple and delicious stew that cooks while you're away.
Course:
Main Course, main dish
Cuisine:
American, Southwestern
Keyword:
crockpot, green chile, green onion, pork, potatoes, slow cooker, tomatillo
Servings: 4servings
Author: HelenFern
Ingredients
1poundpork roast, cut into 1 to 2 inch cubes
1-1/2teaspoonkosher salt
1-1/2teaspoonlemon pepper
1Tablespoonolive oil
4largeyellow potatoes, quartered
1/2largeonion, cut into slices
4ozcan diced green chiles
4largetomatillos, husk removed and cut into quarters
2clovesgarlic, crushed
1teaspoonground cumin
1teaspoonsmoked paprika
1teaspooncider vinegar
1/8cupcornstarch
1/4cuplukewarm water
cilantro leaves for garnish
Instructions
Start by cutting the pork into cubes and sprinkling with 1/2 teaspoon each, salt and lemon pepper.
Heat the olive oil in a heavy skillet, then brown the meat on all sides.
While the meat is browning, add the vegetables, chilis, spices, garlic, and the remaining salt and lemon pepper in the crockpot.
Give it a stir just to mix the ingredients.
Top with the potatoes, pork and all the pan drippings. Don't stir it again!
Put the lid in the crock pot and cook on low for 6 to 7 hours.
At this point, mix the cornstarch with the water. Carefully stir in some of the juices from the pot. Pour it over the stew and stir it all together. Cover and cook on low for another hour.
I love my crockpot and anything that I can cook in it. You just get up in the morning, put all the ingredients in your crockpot, turn it on and forget about it. Then come dinner time, all you have to do is make a salad.
This recipe starts a little later, closer to dinner time, since it only takes a couple hours, but it’s a delicious pizza[6] that we’ve made a few times.
Here’s how you do it:
Start by lining the crock in your crockpot with some parchment paper. Cut a sheet big enough that will fit inside, then trim the edges so that it won’t interfere with the lid.
Spray it lightly with cooking spray, then spread the dough out bringing it up around the sides about an inch. This is a deep dish pizza.
I used a refrigerated, premade from Trader Joe’s that has garlic and herbs in it. It’s absolutely delicious. But you can use any pizza dough that you like. Frozen, refrigerated, or even homemade.
Top the dough with half cheese,
then the cooked sausage and any other toppings that you want to put on it.
Next, add the sauce,
topped with the rest of the cheese, including the parmesan,
My husband loves pepperoni so we put some as the final layer.
Cover the top of the crockpot with a paper towel then top it with the lid. The paper towel helps absorb the steam so that the pizza gets crispy not soggy.
Cook on high for about two hours. After about an hour and a half check on it make sure the dough isn’t burning. we like ours good and brown and crispy around the edges.
Lift the pizza out of the crockpot using the parchment paper, then let it cool about 5 to 10 minutes.
Slice and serve. The easiest pizza you’ll ever make with virtually no cleanup.
Keyword:
crock pot, italian sausage, pepperoni, pizza, slow cooker
Servings: 4servings
Author: HelenFern
Ingredients
16oz.pre-made pizza dough
1cupmozzarella, shredded
1cupItalian sausage, cooked and drained
1/2cupparmesan, shreddednot canned
3/4cuppizza sauce
1/4cupsliced olives
12 to 15slicespepperoni
Instructions
Start by lining the crock in your crockpot with some parchment paper. Cut a sheet big enough that will fit inside, then trim the edges so that it won’t interfere with the lid.
Spray it lightly with cooking spray, then spread the dough out bringing it up around the sides about an inch. This is a deep dish pizza.
Top the dough with half cheese, then the cooked sausage and any other toppings that you want to put on it.
Next, add the sauce, topped with the rest of the cheeses.
Put the pepperoni on last.
Cover the top of the crockpot with a paper towel then top it with the lid. The paper towel helps absorb the steam so that the pizza gets crispy not soggy.
Cook on high for about two hours. After about an hour and a half check on it make sure the dough isn’t burning. we like ours good and brown and crispy around the edges.
Lift the pizza out of the crockpot using the parchment paper, then let it cool about 5 to 10 minutes.
Slice and serve. The easiest pizza you’ll ever make with virtually no cleanup.
Here are some things that are perfect to use for this recipe or to give as a gift!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Beef,Casseroles,Main dish |
5 Comments
Looks like summer is finally here – and with a vengeance! We’re all looking for meals that don’t heat the kitchen up!! This enchilada casserole not only keeps the house cool, it uses up any stale tortilla chips you might have!!
In a heavy, large skillet, brown the chorizo until it’s about 3/4 rendered.
Push it to the side of the pan and add the ground beef, crumbled. Begin to brown the beef and continue to brown the chorizo, keeping them to their own sides of the pan. They will bleed into each other a little, don’t worry. You’ll be mixing them.
When the fat has been almost fully rendered from the chorizo and the beef it lightly browned, stir it all together and mix well.
Lay 1/3 of the chips into the bottom of the crockpot.
Next, lay 1/2 of each of the other ingredients (except the cheese) on the chips, topped with 1/3 of the cheese. I added what I put in an enchilada, you can include any items your family likes.
And sauce –
Repeat the layers – chips, meat & seasoning – cheese.
And the final layer of chips topped with cheese. You can add some fresh cracked pepper here if you want too.
Place the cover on the crockpot and cook on low for 5-6 hours. It should be browned and crispy! Turn to warm and leave until your are ready to eat.
Garnish with avocado, sour cream, cilantro and a wedge of lime.
cilantro, avocado, lime and sour cream for garnish
Instructions
In a heavy, large skillet, brown the chorizo until it's about 3/4 rendered.
Push it to the side of the pan and add the ground beef, crumbled. Begin to brown the beef and continue to brown the chorizo, keeping them to their own sides of the pan. They will bleed into each other a little, don't worry. You'll be mixing them.
When the fat has been almost fully rendered from the chorizo and the beef it lightly browned, stir it all together and mix well.
Lay 1/3 of the chips into the bottom of the crockpot.
Next, lay 1/2 of each of the other ingredients (except the cheese) on the chips, topped with 1/3 of the cheese.
Repeat the layers - chips, meat & seasoning - cheese.
And the final layer of chips topped with cheese.
Place the cover on the crockpot and cook on low for 5-6 hours. Turn to warm and leave until your are ready to eat.
Garnish with avocado, sour cream, cilantro and a wedge of lime. Serve and enjoy!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
This dish is super easy. Cook the stew[16] all day in the crockpot – come home and make the polenta and a side salad. It’s dinner! Fast, delicious and belly warming this time of year!
Here’s How to Do it:
Cut the pork into chunks just a little bigger than bite sized. Half the mushrooms and chop the onion. Add them and the crushed garlic to the crockpot.
In a large measuring cup, stir the gravy mix and spices into the cold water. Using a fork or small whisk, blend it all well.
Pour the water mixture over the pork and vegetables and cook, covered, on low for 6-7 hours.
About 30 minutes before you are ready to eat, make the polenta.
Bring the water and milk to a boil.
Add the salt, pepper and butter, then stir in the polenta.
Cook on low, stirring often, until it is thick and spoon-able – about the consistency of oatmeal (about 15 – 20 minutes).
Serve the polenta in a bowl topped with some stew. Delicious!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
My mother-in-law taught me how to slowly simmer and cook oxtails[21]. I didn’t think I’d like them, but I sure did!! Contrary to the name, these are actually beef. The meat is tender and flavorful (similar to short ribs[22]). Once you’ve tried them, you will want them again!
Here’s How to Cook up some Oxtails:
Place the potatoes and oxtails in the bottom of a crock pot.
Top with the mushroom soup.
Cook on low for 10 to 12 hours. Add salt and pepper to taste and serve hot!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!