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 …
Quick Summary: Osso buco is a Northern Italian braised stew traditionally made with veal shanks, but lamb, beef, or oxtail work beautifully. The shanks braise in wine and stock with vegetables for three hours until fork-tender. The marrow-filled bones give the stew its luxurious texture. Naturally slow-carb and keto-friendly. Prep: 20 min | Cook: 3 …
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 | …
Quick Summary: A deeply flavored beef pho made in the slow cooker with charred ginger, toasted spices, and rich bone broth. Swap rice noodles for shirataki to keep it slow carb friendly. The broth simmers hands-off for 8 hours, but can be made ahead for quick weeknight assembly. Prep: 15 min | Cook: 8 hrs …
Savory crockpot stuffed peppers made awesome by adding a harissa spice and layering in a robust chutney. Made in the crockpot for ease.