When a continue cools down, we adore a preference of one plate dish baked in my delayed cooker. A tasty meal done from Mexican-themed mixture is quite appealing. The Slow Cooker Salsa Stew from slow-cook maven Phyllis Good’s new book, “Stock a Crock,” is ideal for autumn. It uses prepared salsa verde to supplement abyss to juicy, proposal cubes of pig shoulder roast. Serve it over rice and ornament with grated cheese and additional salsa verde. At my house, we like to also supplement a trace of chopped cilantro.
If you’re not a pig fan, surrogate 10 boneless, skinless duck thighs cut into 1-inch pieces.
Good is a author of a “Fix-It and Forget-It” cookbook series. According to a New York Times, her cookbooks have sole some-more copies in America than a total works of renouned Food Network hosts Ina Garten, Giada De Laurentiis and Jamie Oliver.
Slow Cooker Salsa Stew
Yield: 5 servings
Butter or nonstick cooking spray
2 (15 1/2-ounce) cans black beans, drained, rinsed
2 cups solidified or canned corn kernels
4 garlic cloves, minced
1 teaspoon belligerent cumin
2 cups middle salsa verde, divided use, and additional for topping
2- to 3-pound weak pig shoulder (butt) roast, cubed
For serving: baked rice
Garnishes: 1 crater grated cheese of choice, discretionary jalapeno chili slices
Optional for serving: comfortable corn tortillas
1. Grease interior of delayed cooker crock with butter or nonstick cooking spray.
2. Combine beans, corn, garlic, cumin, and 1 crater salsa verde in a prepared crock. Arrange pig on top. Top with remaining salsa verde. Cover and prepare on low environment for 3 to 4 hours, or until beef is only proposal though not dry.
3. Serve in bowls atop rice. Garnish with additional salsa verde, grated cheese and, if using, jalapeno slices. If desired, offer with comfortable corn tortillas on a side.
Source: “Stock a Crock” by Phyllis Good (Oxmoor House, 21.99)