Green Chili Stew

Makes: 5 or 6 servings

Prep: 25 minutes

Cook: 7 to 8 hours (low), 4 to 5 hours (high)

Ingredients

• 2 pounds boneless pork sirloin or shoulder roast
• 1 tablespoon cooking oil
• 1/2 cup chopped onion
• 3 cups water
• 4 medium potatoes, peeled and cut into 1/2-inch cubes
• 1 15-ounce can hominy or whole kernel corn, drained
• 2 4-ounce cans chopped green chile peppers
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/8 teaspoon dried oregano, crushed
• Snipped fresh cilantro (optional)

Directions

1. Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.

2. Add water, potatoes, hominy, chile peppers, tapioca, garlic salt, salt, black pepper, cumin, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours. Garnish with snipped cilantro, if desired. Makes 5 or 6 servings.

http://www.bhg.com/recipe/stews/green-chili-stew/

Slow Cooker Pot Roast Stew

Prep: 40 minutes
Cook: High-heat setting 4-1/2 hours; Low heat setting-6 hours plus 1-1/2 hours on high-heat setting

Ingredients
2 large onions, cut into 1/2-inch wedges (2 cups)
1 3- to 3-1/2-lb. boneless beef chuck pot roast, cut into 1-inch cubes
3/4 cup dry red wine or lower-sodium beef broth
1/4 cup tomato paste
3 Tbsp. balsamic vinegar or cider
2 3-inch cinnamon sticks
1 tsp. dried rosemary, crushed
1 tsp. ground allspice
3/4 tsp. salt
1/4 to 1/2 tsp. crushed red pepper
1 2-lb. butternut squash, peeled, seeded and cut into 1 1/2-inch pieces (about 4 1/2 cups)
2 large quince or cooking apples, cored and cut into 1/2-inch wedges
4 cups hot cooked couscous

Directions

1. Place onions in a 5- to 6-quart slow cooker. Place beef on top of onions. In a bowl combine wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and crushed red pepper; pour over beef.

2. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Adjust low-heat setting to high-heat setting. Stir in squash and quince. Cover and cook 1-1/2 to 2 hours more or until squash is tender. If using apples, add to cooker the last 1/2 hour of cooking. Remove and discard cinnamon. Serve pot roast with couscous and juices. Makes 8 servings.

3. Stove top instructions: Set onions aside to add later. In a 4- to 5- quart Dutch oven, brown beef one third at a time, in 2 Tbsp. hot olive or cooking oil. Transfer beef to platter; drain fat and return beef to Dutch oven. Increase wine to 1-1/2 cups and vinegar to 1/3 cup. Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat. Bring to boiling. Reduce heat and simmer, covered, for 1-1/4 hours. Add onions, squash, and quince, if using. Return to boiling. Reduce heat. Simmer, covered, 30 minutes more or until quince and vegetables are tender. If using apples, add the last 10 minutes of cooking. Remove; discard cinnamon. Serve as above.

Test Kitchen Tip: If using apples instead of quince, choose a firm cooking apple such as Granny Smith, Fuji, or Gala.

Nutrition Facts
Calories 418, Total Fat (g) 8, Saturated Fat (g) 2, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 101, Sodium (mg) 347, Carbohydrate (g) 36, Total Sugar (g) 4, Fiber (g) 4, Protein (g) 41, Vitamin A (DV%) 0, Vitamin C (DV%) 27, Calcium (DV%) 5, Iron (DV%) 30, Percent Daily Values are based on a 2,000 calorie diet

www.bhg.com
http://www.bhg.com/recipe/beef/slow-cooker-pot-roast-stew/

Loaded Bratwurst Stew

Makes: 6 servings
Prep: 20 minutes
Cook: 6 to 7 hours (low) or 3 to 3- 1/2 hours (high)

Ingredients
4 cups coarsely chopped green cabbage (about 1/2 of a head)
1 pound smoked bratwurst, cut into 1/2-inch-thick slices
1-1/2 cups coarsely chopped round red potatoes
3/4 cup chopped red sweet pepper (1 medium)
1 medium onion, cut into thin wedges
2 14-ounce cans chicken broth
1 tablespoon spicy brown mustard
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon celery seed
Shredded Swiss cheese (optional)

Directions
1. In a 5- to 6-quart slow cooker, combine cabbage, bratwurst, potatoes, sweet pepper, and onion. In a large bowl, whisk together broth, mustard, vinegar, salt, black pepper, and celery seed. Pour over all in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If desired, top each serving with cheese. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servings Calories 315, Total Fat (g) 23, Saturated Fat (g) 8, Cholesterol (mg) 49, Sodium (mg) 1348, Carbohydrate (g) 15, Total Sugar (g) 6, Fiber (g) 3, Protein (g) 12, Vitamin C (DV%) 91, Calcium (DV%) 3, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/pork/loaded-bratwurst-stew/