Nov 30, 1919, 12:00 AM
Post #9 of 10
Mexican food and crockpots
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I found a pork roast recipe in a cookbook-I think it may have been a Diane Kennedy one but I'm not sure anymore. It works especially well in the crockpot-the slow cooking seems to reduce some of the spiciness of the chiles. I've also put chicken w/ mole in the crockpot. My husband's not a big mole fan but really likes this recipe since the mole is cut down w/ the chicken broth.
Asado de Puerco a la Veracruzana
Shoulder of pork, 5 lbs
4 chile ancho
1 chile chipotle or 4 chile morita
4 whole allspice
Soak all chiles in warm water to rehydrate. Pierce meat. Combine garlic, salt, and lime juice. Rub onto meat. Blend allspice and chiles with 1/4 cup of the water used to rehydrate the chiles until smooth. Add more water if necessary. Coat meat with chile paste. Let meat season over night. Bake in crockpot on low heat for 4 hours. Prep time ~15 minutes Servings ~4 Serve w/ corn bread or corn tortillas and fresh cucumbers w/ lime juice and salt.
Chicken with Mole Sauce
4 chicken breast halves
2 14 oz cans chicken broth
Green pepper, sliced
Dona Maria or other brand mole
Place chicken, green pepper, and onion in crockpot. Blend (in blender or food processor) about 2 Tbsp mole with chicken broth. Add to crock pot. Cook on low for about 4 hours, or on high for about 2 hours.
May use more mole for stronger flavor.
Prep time ~15 minutes Servings ~4 Serve w/ corn tortillas.