This week has been crazy busy.
(Those of you who are regular readers will notice I didn't post my usual Wednesday writing piece.
There has definitely been no down time to write!)
We've had our annual ministers' conference going on here in town,
the usual busy-ness of church life,
some grandkid babysitting thrown in the mix,
and then we were up in the wee hours this morning to go to the hospital
to greet the arrival of our Truelife Espanol pastor's baby girl!
It's weeks like this when you need some crockpot recipes up your sleeve.
I've made spicy, mexican posole the slow and complicated way and it's delicious.
What's not to love about a slow cooking spicy broth full of either chicken or pork and hominy,
then topped with cool crispy fresh cabbage, radishes, avocado,
and maybe even some cheese, sour cream and cilantro?
This crockpot version is still delicious, but way less time consuming and complicated.
Top it with fresh ingredients, and you'll be hard pressed to notice the difference between it
and the more complicated version.
In a large crockpot place 1 1/2 lbs. pork or chicken cut into about one inch cubes.
1- 28 oz. can Green Enchilada Sauce
1- 28 oz. can Rotel Tomatoes with Green Chiles
2-3 cups chicken stock or broth
1 large diced onion
2 cloves chopped garlic
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon oregano
1 1/2 teaspoon cumin
Cook approx. 4 hours on high in crockpot.
One hour before serving add one large can white hominy drained and rinsed.
Top with fresh veggies as noted above.
It's almost Friday, friends!
Have a HAPPY, HAPPY Friday
a safe and BLESSED weekend!