Slow Cooker Guisado Verde

Thanks to Catherine for sharing this recipe! Here's the way we made it this week.

Ingredients

 

·         1.75 pounds boneless pork loin

·         1 large onion, coarsely chopped

·         4 cloves garlic, crushed then chopped

·         2 containers Herdez salsa verde

·         1 long green pepper from someone's garden (?) diced and seeds removed

·         1 jalapeno pepper, diced and seeds removed

·         1/2 cup fresh chopped cilantro

·         1 teaspoon dried oregano

·         salt and pepper to taste

·         ~1 quart water (to cover the pork)

      Served with:

      1/4 cup sour cream

·         More fresh cilantro, added to each bowl

Directions

1. Pour one container of salsa verde in the slow cooker, and put the pork loin on top.
2. Add the remaining ingredients to the slow cooker. Add water enough to cover all ingredients. 
3. Cover, and cook on High for 6 to 8 hours.
4. Remove the cooked pork to a plate, then shred with a fork. 

Notes

We served this in bowls, with a 1/2 cup of brown rice, steamed zucchini, and the shredded pork, topped with the sauce from the slow cooker, sour cream, and some more cilantro. The liquid came out rather watery, so I may try to use less water or more onions next time, to thicken it up.

Crockpot Beef and Barley Stew

I messed around with this recipe from Bon Appetit, my version is below, or click for the original: http://www.epicurious.com/recipes/food/views/beef-barley-soup-with-wild-mushrooms-and-parsnips-102363

Ingredients

• 1 large can (22oz?) crushed tomatoes 
• 1 1/2 pounds beef short ribs
• 1 8oz container baby bella mushrooms, rinsed and sliced
• 2 medium onions, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 2 large carrots, sliced into thick half-round pieces
• 4 large garlic cloves, crushed and finely chopped
• 1 32oz container beef broth
• 1 cup pearl barley
• 2 teaspoons dried whole thyme
• oil for sauteeing
• more water as needed 
• Optional/I forgot to add this time: worchestershire sauce, bay leaf

Preparation

1. Set up crockpot and oil the bottom and sides lightly.
2. Pour crushed tomato into crockpot and place beef short ribs on top of it.
3. Heat oil in a large skillet or cast iron pan over medium-high heat. Add mushrooms, carrots, celery and onions. Sauté until mushrooms release their juice and vegetables soften a little. 
4. Add bell pepper and garlic and stir for 2-3 minutes until fragrant. 
5. Add sauteed vegetables to the crockpot on top of the beef
6. Add beef broth, barley, and thyme. Add water if needed to ensure all ingredients are covered. The barley will also absorb water while cooking, so don't worry if it seems a bit watery at this point. 
7. Cook in crockpot on high for about 8 hours.
8. Using tongs, remove meat from pot. Cool slightly and shred meat into bite-size pieces, then return to soup. Season soup to taste with salt and pepper (don't think I added anything). 

This came out as a nice thick stew, with more vegetables than meat. The short ribs were made from chuck, and were a bit fatty. You could use a leaner cut for a less greasy soup.