4 lbs meat, cubed (beef, lamb, pork or chicken)
1 yellow onion, diced
3-4 cloves garlic
2 C strained tomatoes (or 1 can tomato paste + 1/2 can water)
1/2 C broth of choice
2 Tbsp ground chipotle chili pepper
1 Tbsp ground cumin
1 Tbsp dried oregano
1/8 tsp cayenne pepper
1 Tbsp red wine vinegar (substitute with white vinegar if needed)
Sea salt and ground pepper to taste
Supplies:
Blender/food processor
Slow cooker
Serves: 6
In your blender, blend everything except meat, salt and pepper until smooth. Pour into slow cooker. Season meat with salt and pepper then add to sauce. Cook on low 8 hours, stirring halfway through if possible.
This is another recipe I got from the book Paleo Slow Cooking. I changed the chili powder the recipe calls for to chipotle chili pepper - you could go with the chili powder the recipe calls for if you don't have chipotle chili pepper. If using chicken I would cook for less time, maybe 5-6 hours. This recipe does have some bite to it so I would pair it with a nice sweet potato mash or roasted cubed butternut squash to balance the spice.
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