• 2 cups sliced onions
• 2 apples, peeled, cored and sliced
• 2 pounds cut up chicken pieces (with bone), with or without skin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh rosemary leaves
• 1 cup reduced-­‐sodium chicken broth
• 1/2 cup cream of chicken soup
• 2 cups cooked rice (white or brown)

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.

In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve chicken, sauce, apples, and onions over rice.

1. 1 pound meaty pork belly, thinly sliced
2. 1 red onion, thinly sliced
3. 2 tablespoons minced fresh ginger
4. 2 1/2 cups chicken stock or low-sodium broth
5. 1/4 cup soy sauce
6. 1/4 cup mirin
7. 2 tablespoons vegetable oil
8. 1/2 pound shiitake mushrooms—stems discarded, caps quartered
9. 3/4 pound daikon, peeled and cut into 2-by-1/2-inch sticks
10. 1/2 cup kimchi

1. In a medium cast-iron casserole or Dutch oven, working in 3 batches, brown the pork belly over moderate heat, turning once, about 6 minutes. Transfer to a plate. Repeat with the remaining meat.
2. Add the onion and ginger to the casserole and cook until softened, about 5 minutes. Add the pork belly, chicken stock, soy sauce and mirin and bring to a boil. Cover and simmer over low heat until the pork belly is tender, about 1 hour.
3. Meanwhile, in a large skillet, heat the oil. Add the shiitake and cook over high heat until lightly browned, about 5 minutes.
4. Add the shiitake, daikon and kimchi to the casserole and simmer over low heat until the daikon is tender, about 20 minutes longer. Ladle the meat, vegetables and broth into shallow bowls and serve.

3 lb. Pork shoulder such as Boston Butt or use carnitas

2-15 oz. cans hominy, drained and rinsed

6 cups chicken stock

1 bay leaf

1 1/2 teaspoons Mexican oregano, divided

1 1/2 teaspoons cumin, ground, divided

1 teaspoon coriander, ground

1 tablespoon canola oil

1 medium onion, diced

4 cloves garlic, minced

1 dried pasilla Oaxaca chile

salt and pepper to taste

Fresh lime wedges

Sliced radish

Fresh cilantro

Sliced Avocado

Warm tortillas or chips

Season both sides ofpork shoulder with salt and pepper and set aside.

Turn a slow cooker to high and add the 6 cups stock, hominy, bay leaf, 1 teaspoon each of oregano cumin, and coriander.

Heat a skillet, and once hot, add oil and the seasoned pork shoulder. Brown all sides of the meat adjusting heat as needed to get a nice deep brown sear without burning the meat or the brown bits in the pan. Once the meat is nicely browned on all sides, transfer it to the slow cooker.

Reduce the heat under the skillet to low and add the onions and a pinch of salt. Let the onions sweat until they are translucent, about 5 minutes, stirring frequently. Then add the minced garlic and cook an additional minute or two. Add about 1 cup of the chicken stock from the slow cooker into the skillet with the onions and garlic to deglaze the pan. Stir to scrape up all the brown bits. Add the onion mixture to the slow cooker.

Add the chiles to the slow cooker. Reduce the heat of the slow cooker to low, cover, and let cook for about 6 hours.

Remove the pork from the slow cooker onto a large plate and break the meat apart into bite-sized pieces using a couple of forks. Remove the pascilla chiles and bay leaf set aside.

Stir in the remaining ½ teaspoon of oregano and cumin. Add the pork back to the stew and taste for seasoning, adding salt and pepper as needed.

Prepare garnishes and serve alongside the stew.

Serves 8-10

Total Time: 8hr 00m

Ingredients

• 4 pounds bottom round, well trimmed and cut into 2-inch pieces
• 1 cup all-purpose flour
• 1/3 cup olive oil (plus more if needed)
• 2 large onions, diced (2 cups)
• 1 6-ounce can tomato paste
• 1 cup dry red wine
• 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
• 1/2 pound baby carrots (about 2 cups)
• 2 cups beef broth
• 1 tablespoon kosher salt
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1 cup frozen peas, thawed

Directions

1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.

2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.

3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.

4. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.