It’s the last day of school today. Please observe a moment of silence in memory of the last dredges of my sanity. Then send wine and ear plugs my way.
If there was anytime a fabulous crock pot recipe was appropriate, it’s during the summer. It’s so nice to just toss everything in the pot in the morning, spend a day out at the pool and running various errands with the monsters (I mean, darling children, of course) and walk in the door at 5pm to an amazing smelling house.
And let me tell you, if nothing else, this one smelled AWESOME. It also tasted pretty damn good.
|Crock-pot Carne Adovada|
- 2 medium onions, minced
- 1/4 cup chili powder
- 6 garlic cloves, pressed
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1/2 cup of coffee
- 1/4 cup Minute tapioca
- 1 tablespoon chipotle chili in adobo sauce, minced
- 1 tablespoon brown sugar
- 1 4 lb pork butt (shoulder)
- salt and pepper
- 1/2 cup raisins
- 1/4 cup cilantro, minced
- 1 tablespoon lime juice
- 1 teaspoon grated lime zest
- Mix onions through oregano together in a microwave safe bowl. Microwave on high until the onions are soft, about 5 minutes. Stir 2 or 3 times throughout.
- Add onion mixture to the crock pot and stir in broth, coffee, tapioca, chipotles and sugar.
- Cut pork into 1 inch pieces and season with salt and pepper. Add pork to the crock pot.
- Heat on low 9-11 hours or on high 7-9 hours.
- After turning off the heat, let it settle 5 minutes. Skim any fat off the top.
- Stir in raisins, cilantro, lime juice and zest.