Slow Cooker Recipe – Chili Verde Soup

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Slow Cooker Recipe Chili Verde Soup

Wow is all I have to say about this recipe. You know how I love a good crock pot meal, well I just found a new favorite. It’s simple because it’s a set it and forget it meal, but trust me when I say you won’t be forgetting it anytime soon. The HH keeps asking me when I’m going to make this again. I’m glad he liked it because I’m going to be making it a lot using the peppers I froze last summer.

Sweet Italian Marconi Golden Peppers

Ingredients

1 1/2 pounds boneless pork shoulder roast
2 tablespoon olive oil
1 {15 ounce} can cannellini beans, rinsed and drained
1 {11-ounce can}  tomatillos, rinsed, drained, and coarsely chopped
1 cup Anaheim peppers, seeded and chopped
1/2 cup chopped onion
2 {4 ounce} cans diced green chile peppers, undrained
2 cloves garlic, minced {Best garlic press on the planet}
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 cups chicken broth
2 teaspoons lime juice

Directions

In a large pan over medium-high heat, heat olive oil and brown meat on all sides. Place roast in slow cooker and pile all other ingredients on top. Cook on high for 4-5 hours or low 7-8. Serve with sour cream and enjoy!

Looking for more easy crock pot meals? Check out my Crock Pot Meals recipe index. slow cooker crock pot cookbook My favorite Crock Pot - Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker My Favorite Slow Cooker Cookbook - Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

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Recipe: Spinach & Pork Quiche

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I know what you are thinking.  Pork?  In a quiche?  I know I know, but I have a lot of pork in the freezer I need to use up.  I’ll totally admit, I am not the biggest fan of pork.  Bacon and ham… Yes.  But ground pork or pork chops… Not so much.  Luckily the HH, The Girl and Monkey Boy don’t seem to mind it.  And well, we have to eat something now don’t we.  So a spinach and pork quiche it is.

If you have never made a quiche before, you need to make one.  The thing I like best about quiche is you can make it ahead of time as well as serve it for breakfast or dinner.

 

Ingredients

1 Pie crust {pre-cooked}
8 Eggs + 1 for egg wash
5 cups Spinach
6 oz Ground Pork Sausage
1 cup Kraft Mexican Cheese
1 medium Potato {diced}
1 medium Onion {diced}
1 tablespoon Olive Oil
Salt & Pepper to taste

Directions
Preheat oven to 350 degrees

Fill your favorite pie plate with a prepared crust and crimp the edges. Brush edges of pie crust with egg wash and bake 10 minutes. In a large bowl whisk together 8 eggs and set aside. To a skillet add olive oil, pork, potato and onion and cook until browned over medium heat. Remove from heat and place in a medium-sized bowl to cool slightly.  Saute spinach until wilted and let cool 2 minutes.  Combine eggs, sausage mixture, cheese and spinach, salt and pepper.  Pour mixture into the prepared pie crust and bake for 45 minutes or until the eggs are set in the center.  Let cool for about 20 minutes and serve.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

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