Please Name This Recipe!!
I make this recipe (or an incarnation thereof) once every 2-3 weeks. It’s yummy, and as always, gluten-free. Currently, I have a crock o’ pinto beans simmering on a back burner of the stove top to accompany dinner tonight, and I’ll make some white rice, as well, to go with.
This dish is Mexican-inspired, but just saying “Mexican Crock-Pot Dinner” sounds really lame, so will someone please help me with a better title? I should probably offer a prize for naming this recipe. I don’t have one to offer. Maybe you could suggest a prize, too. 🙂 Once named, I’ll add this to my permanent page of GFCF recipes.
A note on the meat: As with most Crock-Pot dishes, a less expensive, fattier cut of meat works best for slow cooking. For best flavor and extra nutrition, I like bone-in meat, but then, you’ll be fishing the bones out as you serve it. I suggest chicken thighs or drumsticks (not chicken breasts), or just about any cut of pork, except sirloin. If the bones bother you, stick with boneless pork country-style ribs (which are not ribs at all) or boneless, skinless chicken thighs. I have also made this recipe with beef, but I think chicken or pork works best.
“Mexican Crock-Pot Dinner”
- 3 – 4½ lbs. chicken or pork (see note above)
- 2 medium or 3 small onions, cut into eighths
3 medium or 4 small Mexican Grey Squash or zucchini, quartered lengthwise and cut into ¾” pieces
- 8 cloves garlic, diced
- 1 – 28 oz can petite-diced tomatoes, undrained
- 1 – 7 oz can diced green chile peppers
- 1-2 tsp sea salt
- 2 Tbsp dried Mexican oregano (MUST be Mexican)
- 1 Tbsp ground cumin
- 1/8 – ¼ tsp ground red pepper (cayenne)
- Optional: 4 oz crumbled Mexican Cotija cheese
In a medium or large Crock-Pot or other slow cooker (mine is 6 quarts), combine all ingredients except meat. Add the meat, gently tossing to coat meat with some of the spices and juices. Set cooker to “low.” Gently stir once per hour, if possible, until the mixture has cooked 6-8 hours, or until meat is tender and falling off of the bone.
If you care to go through the trouble, you can use a slotted spoon to remove bones before serving. Or, just do what we do, and plunk the removable crock onto the dinner table next to the “bone dish.”
Serve over cooked white rice, sprinkled with Cotija cheese (or feta), if desired, with a side of pinto beans.
- For a Cuban twist, add the zest and juice of one orange before cooking, and serve with rice and black beans.
- If you have a very large Crock-Pot, add 1-2 lbs of soaked pinto or black beans to the bottom of the slow cooker. Mix the veggies & spices in a separate bowl and gently spoon the mixture on top of the beans. Top with the meat. The moisture from the meat and veggies should provide plenty of water in which the beans can cook, but if you want to be on the safe side, add an extra 1-2 cups of water.
- For added heat, try adding 1-4 minced canned chipotle peppers.