Archive for Slow Cooker
Beat the Heat: Slow Cooker Pork With Pomegranate and Chipotle
Posted by: | CommentsThe great folks over at POM Wonderful sent over some pomegranate juice for this cook to play with. With this massive heat wave that engulfed Philly, it was no surprise that the sky said "Enough" and it was torrential downpours that signaled a day of kitchen experimentation. While the temperature outside has cooled off a tad, I still did not want to use the oven if I could avoid it.
Last week, I made a ton of chicken stock after reading The Cozy Girl’s post about a great way to repurpose a rotisserie chicken and it added a nice touch instead of water. I added the pomegranate juice in 1/4 cup increments until I found the right note that just sang and balanced all the flavors going on. The flavor is phenomenal thanks to the tang from the pomegranate coupled with the smoky heat from the chipotle pepper. The pork shredded with little effort and was moist and cooked well. Combine that with the onions which had a jam-like consistency and served it with some crispy smoked paprika potatoes, it all just worked well together.
One good lesson learned – slow cookers aren’t just for fall and winter.
SLOW COOKER PORK WITH POMEGRANTE AND CHIPOTLE
Ingredients:
- 2 lb. boneless pork loin
- 1 cup pomegranate juice
- 1/4 c. brown sugar
- 2 Vidalia onions, sliced into half moons
- 2 cups chicken stock
- 1 tbsp. of mojo de ajo (or 2 garlic cloves and olive oil)
- 1/2 tsp. of cumin
- 1/2 tsp. of smoked paprika
- 1/2 tsp. of adobo sauce and one small chipotle minced
- 1 bay leaf
- Salt & Pepper
Directions:
- Season the pork loin with salt and pepper.
- Sear off the pork loin in some olive oil (I used some from the mojo de ajo). While I know it’s a bit hot, the flavor it imparts is well worth it. Set aside.
- Add the onions and sauté until brown…
- Add 1 tbsp. of either mojo de ajo or the garlic.
- Add the onions and garlic to the slow cooker.
- Add the pomegranate juice and brown sugar.
- Add the cumin, smoked paprika, chipotle pepper and adobo. Stir to combine.
- Nestle the pork loin on the onions and add the chicken stock to halfway up the pork loin. Nestle the bay leaf in the stock.
- Add a pinch of salt and pepper and cover.
- Set the slow cooker to low for 6 hours.
- When it’s done, pull out the pork loin and let rest for 15 minutes and then shred.
- Serve with some of the onions and the sauce drizzled over the pork portions and enjoy!
Gather the Ingredients
Searing = Flavor
Onions are well on their way
Time to add the POM
SOOOO good! And the kitchen and the cook survived the heat wave.
*Disclaimer: POM Wonderful provided the pomegranate juice for this recipe.
On an episode of “Mexico – One Plate At A Time”, Rick Bayless mentioned his Pork Tinga recipe which apparently was the best thing ever according to his daughter. I filed that recipe in my mental “must try” recipe box. The other day, while in the grocery store, I saw a gorgeous cut of pork that was on sale and thought “No time like the present” as I was craving some seriously good tacos for dinner.
While it takes some time, I have to tell you that patience is your friend when it comes to this dish. I caught the sous chef more than once pacing in front of the slow cooker due to the aroma wafting through the house.
Now, substitution wise – I could not find any Queso Fresco nor chorizo in the grocery store so I substituted a mild feta cheese and hot italian sausage. The flavors were amazing and I also added some creme fraiche (or sour cream for a substitute) to cut on the heat. I’m still a novice when it comes to all things spice but this heat was “good heat”. I could only handle one (big) chipotle pepper and that little thing packs a punch!
This is tried & true and would be a great addition to any Superbowl festivities. Now that’s a touchdown if I ever saw one.
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PORK TINGA WITH POTATOES, AVOCADO AND FRESH CHEESE
Recipe Courtesy of Rick Bayless
Ingredients
- 1 tablespoon vegetable or olive oil
- 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
- 4 ounces chorizo sausage, removed from its casing (I substituted Italian sausage)
- 4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
- 1 large white onion, sliced 1/4–inch thick
- 1 garlic clove, minced
- 1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
- 2 to 3 canned chipotle chiles, en adobo, finely chopped
- 4 teaspoons chipotle canning sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried oregano, preferably Mexican
- Salt
- About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese (or mild feta)
- 1 ripe avocado, pitted, flesh scooped from the skin and diced
- Warm corn tortillas (I used flour)
Directions
Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.
In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.
After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.
(Note, I made an avocado cream with a bit of lime to drizzle over the top – delish)
Lining Up The Ingredients
This Little Chipotle Packs A Punch!
All The Fixins’ To Go With The Pork Tinga
The Final Product…
Tried & True: Honey Garlic Chicken…
Posted by: | CommentsI’m really enjoying my new slow cooker. I’ve learned that if I make a nice batch of something, the leftovers transition into other meals during the week and that helps during the Eat In Challenge when I’m tempted to pick up the phone and call for takeout. Honestly, with this injury, I’m hesitant on doing any big chopping, etc. so this recipe translated well into great ideas for other meals including a quick casserole with the leftover rice and a honey garlic chicken panini with some fresh arugula and buttery fontina another night. I also added a bit of red pepper for a tiny tang of heat in the background.
This recipe is something you will use over and over. It’s super simple and doesn’t take a lot of preparation. Plus, your wallet with thank you for not calling in for takeout.
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Honey Garlic Chicken
Recipe adapted from AllRecipes.com
Ingredients:
- 1 tablespoon vegetable oil
- 10 boneless, skinless chicken thighs
- 3/4 cup honey
- 3/4 cup lite soy sauce
- 3 tablespoons ketchup
- 2-3 cloves garlic, minced or crushed
- 1 tablespoon minced fresh ginger
- 1 (20 oz) can pineapple tidbits, drained with juice reserved
- Pinch of red pepper flakes (optional)
- 2 tablespoons cornstarch
- 1/4 cup water
- Salt and Freshly Ground Pepper
Directions:
- Season your chicken thighs with salt & pepper.
- Heat oil in a skillet (or in slow cooker insert if able) over medium heat and cook chicken thighs until evenly browned on all sides. Place thighs in slow cooker.
- In a bowl mix honey, soy sauce, ketchup, garlic, ginger, red pepper flakes and reserved pineapple juice. Pour into the slow cooker.
- Cover and cook for 4 hours on High.
- Stir in pineapple tidbits just before serving.
- Mix the cornstarch and water in a small bowl. Remove chicken thighs from the slow cooker. Blend the cornstarch mixture into the remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.
- Serve with jasmine or basmati rice.
The Ingredients
Don’t Forget To Shape Your Rice – Presentation Presentation Presentation!
Viola! The Final Product
