Relaxed Recipes

By Jennifer Bajsel

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Pork Pozole Verde

Servings: 10 | Prep: 20 min. | Cook: 6 hrs. | Total: 6 hrs. 20 min.

Ingredients:

1 Tbsp. extra virgin olive oil | 1 boneless pork shoulder (approx. 3lbs) | 2 poblano chilis, diced | 1 yellow onion, diced | 4 cups chicken stock | 1 can hominy, rinsed | 1 can white beans, rinsed | 6-8 tomatillos, quartered | 1 Tbsp .ground coriander | 2 Tbsp. ground cumin | 1 Tbsp. garlic powder | 1 tsp. Kosher salt | ½ tsp. black pepper | ½ cup sliced radish | ½ cup sliced green onions | ¼ cup fresh cilantro, chopped

Directions:

Coat the bottom of the slow cooker with olive oil. Remove excess fat from the pork shoulder and dice into 1” pieces. Add pork to the slow cooker. Chop poblano pepper and onion. Add to slow the cooker. Add chicken stock, hominy, beans, and seasonings. Quarter the tomatillos and stir into soup mixture. Cover and cook on low for 6 hrs. Remove the lid and scoop the pork into a separate bowl. Mash the tomatillos, and some of the beans, and hominy. Add the pork back in. Ladle the soup into bowls and serve with the radish, green onions, and cilantro. Avocado is optional.

Tips & Tricks:

After removing the pork, use an immersion blender to mash the tomatillos, beans, and hominy.

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Slow Cooker King Ranch Chicken

Servings: 8 | Prep: 15 min. | Cook: 6 hrs. | Total: 6 hrs. 15 min.

Ingredients:

2 Tbsp. extra virgin olive oil | 1 green bell pepper, diced | 1 medium sweet onion, diced | 3 chicken breasts | 1 can cream of mushroom soup | 1 cup chicken stock | 1 can diced tomato & green chili | 1 Tbsp. ancho chili powder | 1 Tbsp. garlic powder | ½ tsp. kosher salt | ¼ tsp. black pepper | 6 corn tortillas | 1 cup shredded cheddar cheese

Directions:

Coat the bottom of the slow cooker with olive oil. Chop the green bell pepper and onion. Add the chopped vegetables to the slow cooker. Add chicken breasts, soup, stock, diced tomato & chili, and seasonings. Cover and cook on high for 5 hours. Remove lid and using forks shred the chicken. Tear or cut the tortillas into 1” pieces. Add to the slow cooker and stir. Top with shredded cheddar cheese. Replace the lid and cook for 1 hour more. Serve warm.

Tips & Tricks:

Using roasted pulled chicken will save time. Reduce cooking time in the slow cooker to 3 hours before adding tortillas and cheese. Cook the remaining 1 hour.

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Sheet Pan Sausage, Peppers, and Onion

Servings: 4 | Prep: 15 min. | Cook: 30 min. | Total: 45 min.

Ingredients:

1 pkg. sweet Italian sausage | 1 green bell pepper, sliced | 1 red bell pepper, sliced | 1 sweet onion, sliced | 2 Tbsp. extra virgin olive oil | 1 Tbsp. red wine vinegar | 2 tsp. garlic powder | 1 tsp. fennel seeds | 1 tsp. kosher salt | ½ tsp. black pepper | 2 Tbsp. fresh basil, chiffonade

Directions:

Preheat oven to 400ºF. Line a baking sheet with parchment paper. Slice the bell peppers and onion. Arrange on the baking sheet. Cut the sausage into slices, diagonally. Place on the baking sheet.
Drizzle with olive oil and vinegar. Sprinkle the seasonings. Gently toss to coat and spread evenly in a single layer on the sheet. Bake for 30 minutes. Garnish with more fresh basil.

Tips & Tricks:

This dish can be served over rice, pasta, or as a sandwich.

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