Chicken and Bean Cassoulet

Cassoulet (French pronunciation: ​[ka.su.lɛ], from Occitan caçolet [kasuˈlet]) is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).

Wikipedia

Cassoulet sounds fancy, even if I am only using chicken thighs and not fancier meats as mentioned in the description above. I am using small white beans, so cassoulet it is!

  • chopped carrots
  • 2 chopped poblano peppers
  • 2 cans chopped tomatos
  • 1 large can small white beans
  • 8 chicken thighs
  • 2 tbsp black molasses
  • 1/4 cup apple cider vinegar
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 tbsp basil
  • 1/2 tsp allspice

Place chicken on bottom of crock pot.
Mix the vinegar and molasses with the spices and basil.
Layer the carrots, peppers, tomatoes, beans

Cook for 7 hours on low setting

 

Peppers and Chocolate Chili

  • 1 lb ground beef
  • 1 onion
  • 3 stalks celery
  • 2 cups chopped carrots
  • 1 cubanelle pepper
  • 1 small green pepper (or 1/2 large)
  • 1 can diced green chilies
  • 3 tsp Chipolte sauce
  • 1 can sweet corn niblets
  • 2 14 oz cans diced tomatoes
  • 1 28 oz can kidney beans
  • 3 oz Mexican chocolate (I used 1 of the packets in the box)
  • 2 tbsp chili powder
  • 1/2 tbsp oregano
  • salt

Chili Ingredients

Saute onion and Cubanelle pepper in sauce pan.
Add to crock pot
Brown the ground beef with some Worcester Sauce. Drain oil and add to crock pot.
Add remaining ingredients.
Cook on HIGH for 5 hours. (or low for 8)

Leftover Turkey Chile Verde

Our family tradition is turkey on New Years Day. I came home from the holidays with a bag full of leftover turkey and figured it was the start of a yummy crockpot meal.

Ingredients
  • 1 large onion, cut into wedges
  • 3 poblano peppers
  • 1 jalapeño pepper
  • 3 large, peeled cloves garlic
  • tomatillos, husked and cleaned
  • 1/2 cup finely chopped fresh cilantro
  • 3 cups cooked turkey meat, preferably dark and light
  • 2 tins turkey stock (2 cups)
  • 1/2 tbsp ground cumin
  • 1/2tbsp dried oregano
  • 1 tablespoon chili powder
  • 1 (14.5-ounce) can cannellini beans, drained
  • 2 1/2 tablespoons cornmeal

Make the Salsa Verde:
Place chopped tomatillos, peppers, onion and garlic on oiled baking sheet and place under broiler for at least 15 minutes.

tomatillo

The tomatillo (Physalis philadelphica), known as the Husk Tomato or Mexican Husk Tomato.- Wikipedia

Using a spatula turn the ingredients so they don’t burn. Vegetables are done when they are slightly charred and soft.

Transfer ingredients to blender along with the chopped cilantro and a few tablespoons of broth. Use the pulse setting on the blender and combine all ingredients.

Add the salsa verde to the crockpot along with the turkey, stock, cumin, oregano, chili powder.

Cook on low heat for 3 hours.

Stir in beans and cornmeal and continue to cook for another hour or hour and a half.

Serve with cheese, chopped cilantro, warmed tortillas.

Chili Pepper Crock Pot Pork

  • 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