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Santa Fe Pot Roast
2/3 cup all-purpose flour
3 pounds boneless pork shoulder butt roast
1 tablespoon vegetable oil
1 cup chicken stock
1/2 can peeled green chilies (4-1/2 oz) drained -- rinsed and chopped
2 cloves garlic -- minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups baby or chopped carrots (1 1/4 lb/625g)
6 small onions (about 1 lb/500 g) -- halved
1/3 cup cold water
Spread 1/3 cup (75 ml) of the flour on plate. Pat pork dry; roll in flour to coat, brushing off any excess. In Dutch oven, heat oil over medium-high heat; brown pork, turning with wooden spoons, about 10 minutes. Drain off any fat.
Use 18- to 24-cup (4. 5 to 6 L) slow cooker; Combine stock, chilies, garlic, oregano, cumin, coriander, salt, pepper, carrots, and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours, or cook on High for 6 hours. Remove meat and vegetables; keep warm. Meanwhile, in small bowl, whisk remaining flour with cold water. Add flour mixture to slow cooker; cook on High for 15 to 20 minutes until thickened. Serve with meat and vegetables.
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