October 09, 2017
Dinner, Main Dish, Soups/Stews,
Beans, Pork, Pork Roast, Vegetables, Onions, Mexican, Spanish, Easy/Beginner Cooking, One-Bowl Does it!, Cinco de Mayo, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Slow Cooker, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, White Beans more
Add toRecipe Book
Add toShopping List
"This is out of the October 2017 Cooking Light magazine...it says if you don't have time in the morning to do all the prepping it takes to get the slow cooker going...you can cook the recipe overnight while you sleep. In the morning, cool it slightly, get it in the fridge, and reheat it later for dinner. The prep time is kept to a minimum, but if you have more time, brown the meat for a deeper flavor."
Combine chicken stock, beans, white onion, salsa, 1/2 cup water, cumin, oregano, salt, garlic, and pork in a 5-to-6 quart slow cooker. Cover, and cook on low 7 hours 30 minutes to 8 hours. Sprinkle with green onions and radishes, if desired, before serving.
It's that time of year again to take advantage of great weather and to smoke your...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Recipe Stories / Blog
Every potato pancake recipe I know of has one simple ingredient. Yup......
For those who like Japanese food, this is just like your California roll. Just,...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Good over rice. Instead of the dried beans I used one can of beans (great northern) and skipped the water. I also forgot the green onions and radishes. An easy meal when it's going to be a busy day! Thanks for sharing!