Pork and Rice Meatball Soup

Ingredients

1. 1/2 cup cooked white rice
2. 2 large eggs, beaten
3. 1 teaspoon dried oregano
4. 3 scallions, finely chopped
5. 3 cloves garlic, chopped
6. 1 1/2 teaspoons ground cumin
7. Kosher salt
8. black pepper
9. 1 pound ground pork
10. 2 tablespoons olive oil
11. 1 14.5-ounce can diced tomatoes, drained
12. 6 cups low-sodium chicken broth
13. 1 bunch spinach (about 4 cups)
14. fresh cilantro, for serving
15. grated Cheddar, for serving
16. sour cream, for serving

Directions

1. Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.
2. Heat broiler. Line a rimmed baking sheet with foil.
3. Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.
4. Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.

Caribbean Pork and Mango Chili

• Makes: 6 servings
• Yield: servings
• Prep: 20 mins
• Cook: 10 mins
• Slow Cook: on HIGH for 5 1/2 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds pork shoulder, cut into 1 1/2-inch pieces
• 2 cups seeded and diced plum tomatoes (about 6)
• 1 can (8 oz) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 can (15 oz) black beans, drained and rinsed
• 1 mango, peeled and diced
• Lime wedges and additional diced mango, for garnish (optional)
• Coconut Rice (optional; see Notes)

Directions

Chili

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 10 minutes, stirring occasionally, until lightly browned. Cook in 2 batches, if necessary. Drain and add to slow cooker.
3. Stir in tomatoes, tomato sauce, chili powder, cumin, salt, paprika, cinnamon and allspice.
4. Cover and cook on HIGH for 5 1/2 hours. Stir in beans and mango during last 15 minutes.
5. Garnish with lime and mango, if using. Serve with Coconut Rice, if using.

Coconut Rice

1. In a medium saucepan, combine 2 cups rice, 1 can (13 1/2 oz) coconut milk, 1 1/2 cups water, 1/2 tsp sugar and 1/4 tsp salt. Bring to a boil and cover. Simmer over low heat 15 minutes, until liquid is absorbed. Makes 6 cups.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Caribbean Pork and Mango Chili

Servings Per Recipe: 6
PER SERVING: 350 cal., 14 g total fat (3 g sat. fat), 91 mg chol., 629 mg sodium, 21 g carb. (6 g fiber), 34 g pro.

Slow-Cooker Pork Roast with Beans and Spinach

Ingredients

1. 2 tablespoons olive oil, plus more for drizzling
2. 1 tablespoon chopped thyme
3. 1 teaspoon crushed red pepper
4. Kosher salt and black pepper
5. 1 4- to 4½-pound boneless pork shoulder roast, tied
6. 2 heads garlic, cut in half crosswise
7. 2 14.5-ounce cans cannellini beans, drained and rinsed
8. 1 8-ounce bunch spinach, stemmed and roughly chopped

Directions

1. Combine the oil, thyme, red pepper, and 1 teaspoon each salt and black pepper in a small bowl. Rub the mixture all over the pork and place in a 5- to 6-quart slow cooker. Add the garlic and ¼ cup water. Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
2. Transfer the pork to a cutting board to rest for 20 minutes. Slice across the grain. Spoon the fat off the cooking liquid. Stir in the beans and spinach until the spinach wilts.
3. Serve the pork with the beans, spinach, and the juices.

* Total Time: 4 hours, 40 minutes to 8 hours, 40 minutes

By Justin Chapple

 

http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-pork-roast-with-beans-and-spinach

Slow Cooker Pork & Hominy Posole Soup

 

Ingredients

1. 1 teaspoon ground cumin
2. ½ teaspoon smoked paprika
3. 1 teaspoon dried oregano
4. Kosher salt and black pepper
5. 1 2-pound boneless pork shoulder
6. 1 onion, chopped
7. 4 cups low-sodium chicken broth
8. 1 15.5-ounce can diced tomatoes
9. 1 15-ounce can hominy, drained
10. 1 15-ounce can pinto beans, rinsed
11. 2 tablespoons lime juice, plus wedges for serving
12. Chopped avocado, cilantro, and crumbled queso fresco or Feta, for serving

Directions

1. Combine the cumin, paprika, oregano, 1½ teaspoons salt, and 1 teaspoon pepper in a small bowl. Coat the pork with this mixture, then transfer to a 4- to 6-quart slow cooker. Add the onion, broth, tomatoes, hominy, and beans and stir to combine. Cover and cook until the pork is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
2. Shred the pork using 2 forks and mix it into the cooking liquid. Stir in the lime juice and ¼ teaspoon each salt and pepper. Serve the soup topped with the avocado, cilantro, cheese, and lime wedges.

Tip: Cut down on grease in the broth by trimming the pork fat before cooking.
Total Time Range: 4 hours, 20 minutes to 7 hours, 20 minutes

http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-pork-hominy-posole-soup