4 hot Italian sausages
4 chopped carrots
1/2 chopped onion
2 chopped Italian Cubanelle peppers
2 stalks chopped celery
1 lb dry yellow split peas
32 fl oz chicken broth
4 cups water
2 tbsp chili powder
1 tbsp cumin powder
1 tsp sea salt
- cut up sausage and brown in a cast iron pan
- add onion, peppers, celery and continue to brown
- add spices and chopped carrots, cook until sausage is brown on outside.
- put the rinsed split peas, chicken broth, water into the crock pot
- add the sausage mixture to the crock pot
Cook on high for 4 hours or low for 8 hours
Came home with ingredients for a coconut curry recipe but ended up deciding on this instead…seemed more suitable for the day, and it is the West Indian Parade day.
- 2 packages of cubed pork shoulder (with the scary fatty pieces discarded)
- 2 tsp brown sugar
- 2 tsp thyme
- 1 tsp allspice
- 1/2 tsp clove
- 1 tsp cinnamon
- sea salt and pepper
- 1/2 chopped onion
- 2 sliced sweet potatoes
- 1 diced yellow pepper
- 2 cups frozen peas
- lime juice
Brown pork in skillet and sprinkle with pepper.
Place pork in slow-cooker, cover with onions, pepper, sweet potato, peas. Mix brown sugar and spices in small dish and add a little Worcestershire sauce to make it easier.
Cook on low heat for 6 to 8 hours. Add lime juice and heat for about 15 minutes more.
- 3 dried Ancho peppers, seeded and torn into pieces
- 3 dried Guajillo peppers, seeded and torn into pieces
- 2 dried Pasilla peppers, seeded and torn into pieces
- 2 poblano peppers
- 2 cubanel peppers
- 4 cloves garlic
- 1 tsp cinnamon
- 1 tsp oregano
- 1/2 tsp cloves
- 1 tsp cumin
- 2 bay leaves
- 3 cups vegetable broth (low sodium)
- 2 – 3 lbs boneless pork shoulder cut into cubes
- 1 cup chopped onion
- 1/2 cup orange juice
- 1 ounce Mexican chocolate – grated
- 2 tsps brown sugar
- 2 tsp cider vinegar
- 1/2 tsp salt
Combine the peppers in a small bowl and pour boiling water over them, enough to cover. Let stand 20 minutes, drain peppers.
In a skillet brown the pork and transfer to the slow-cooker. Brown onion before adding it to the slow-cooker.
In a food processor combine the pepper mixture, garlic, cinnamon, oregano, cloves and cumin, and 1 cup broth. Pour on top of the pork. Add the rest of the broth, orange juice and bay leaves.
Cover and slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours).
Add chocolate, brown sugar, vinegar and salt and cook on low for about 1/2 hour more.
** recipe revised from “Mexican Pork and Chili Stew” Creative Slow Cooker recipes magazine – 2011
Frying the Onions & Peppers
This was super yummy! I can’t remember where I found the recipe, somewhere online. Working with an entire pork shoulder roast takes a little getting used to, the skin part is a little scary! Served over pasta, this was incredible!
MAKES ABOUT 10 CUPS
2 tablespoons olive oil
2 pounds boneless pork shoulder roast, rolled and tied
Salt and freshly ground pepper
1 medium onion, chopped
1/2 teaspoon fennel seeds
4 large garlic cloves, finely chopped
1 tablespoon finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary
1 28-ounce can tomato puree
1 28-ounce can Italian peeled tomatoes, drained and chopped
Pinch of crushed red pepper
1/2 cup of chopped fresh basil
In a large skillet, heat the oil over medium heat. Sprinkle the meat with salt and pepper and brown it on all sides. Remove the meat to a large slow cooker.
Add the onion and fennel seeds to the skillet and cook until the onion is tender and golden, about 10 minutes. Stir in the garlic, sage, and rosemary.
Add the tomato puree, tomatoes, and a pinch of salt and stir well. Pour the sauce into the slow cooker. Add the crushed red pepper. Cover and cook on low for 5 to 6 hours, or until the pork is very tender.
Remove the meat to a cutting board but leave the sauce in the slow cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return the pork to the cooker to reheat. Stir in the basil.