Bella Triple Slow Cooker Manual De Instrucciones página 11

SpiCy pork & poTaTo STew
5 Qt. Slow Cooker
Makes: 4 – 6 servings
4 cups pork shoulder roast, trimmed and chopped into 1-in. cubes
1 tablespoon bacon drippings (may substitute vegetable oil)
1-1/2 lbs. small red potatoes
2 cups onions, chopped
3 fresh poblano peppers, seeded, chopped
2 fresh jalapeno peppers, minced (remove seeds and ribs for less heat)
6 cloves garlic, minced
2 dried bay leaves
3-1/2 cups chicken broth
1 (14-1/2 oz.) can stewed tomatoes, Mexican
2 tablespoons chili powder
3 tablespoons Saizon® Mexican Seasoning
1-1/2 teaspoons dried oregano, crushed
1 teaspoon cayenne pepper, more or less to taste
1/2 cup chopped fresh parsley
Add drippings to a large, heavy skillet over high heat. Brown the meat in 2 batches,
then transfer to a brown paper bag to drain the fat.
Cut potatoes in half. Arrange potatoes, onions, peppers in bottom of the 5 Qt.
stoneware liner. Place meat over vegetables.
In a separate bowl, combine the remaining ingredients and mix well.
Pour mixture over the meat.
Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.
Remove bay leaves before serving.
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SO-309609_13666_13785 BELLA 2X1.5 1x5 Triple Slow Cooker IM interior.indd 9 12-06-22 4:21 PM