This pozole rojo comes from mi amiga from the Bajío region of Mexico. She taught me the traditional method: pork with bones simmered slowly, hominy added for that distinctive chewy texture, and a rojo sauce made from rehydrated dried chiles. Pozole is celebration food in Mexico, served at fiestas and family gatherings. The garnishes on …
Osso Buco is a go-to cold-weather comfort food at our house. The name means “hollowed bone” in Italian, referring to the marrow-filled shank that gives the stew its rich, silky texture. While the traditional version uses veal, I prefer lamb shanks for both ethical and practical reasons. Beef shanks and oxtail also work well. The …
Quick Summary: Cochinita pibil is Yucatecan pulled pork marinated in achiote paste, orange juice, and spices, traditionally cooked underground in banana leaves. This slow cooker version delivers the same tangy, earthy flavor without digging a pit. Slow carb friendly when served without tortillas. Marinate overnight, cook 8 hours. Prep: 10 min | Marinate: overnight | …
Most authentic Pho dishes can take 3 days to make. This slow cooker (or crockpot) recipe makes a robustly flavored bone broth that will rival Pho dishes from Vietnamese restaurants. It can easily be modified to a low carb or keto recipe by using shirataki noodles instead of the typical rice noodles. Jump to: RECIPE …
Savory crockpot stuffed peppers made awesome by adding a harissa spice and layering in a robust chutney. Made in the crockpot for ease.