Quick link to recipe: http://www.eatingwell.com/recipes/slow_cooker_braised_pork_with_salsa.html
8 servings, generous 3/4 cup each (again, we only made HALF – so 4 servings worth)
Active Time: 7-8 hours
Total Time: 7-8 hours
INGREDIENTS (remember to split this in half to make your 4 meals for the week!)
- 3 pounds boneless pork shoulder, or butt
- 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
- 1 3/4 cups reduced-sodium chicken broth
- 1 medium onion, thinly sliced
- 1 teaspoon cumin seeds, or ground cumin
- 3 plum tomatoes, (1/2 pound), thinly sliced
- 1/2 cup chopped fresh cilantro, divided
- 1/2 cup reduced-fat sour cream
Again, other than cooking half the amount – we followed this recipe. The main recipe page suggests serving this over quinoa or rice, but we decided to make a yummy cornbread (inspired by delicious cornbread at San Antonio’s Modern Mexican restaurant in Charlotte – review to come!) to dip into the pork/broth yumminess.
Again, this is one that you can make in your crock pot, or it gives instructions for on the stove as well if you don’t have one (you should go get one!).
dReJ Tip: This mixture looks a little weird when you don’t serve it over rice or something to soak it up. It is very liquidy and might seem unappetizing at first glance. But just know that it’s delicious and if you have something to soak up the liquids (like cornbread or rice) then you’ll be good!
Servings: 10 servings (we made all of it and split it 8 ways)
Active Time: 35 minutes
Total Time: 55 minutes
- 1 cup all-purpose flour
- 1 & 1/2 cup whole-wheat flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 3 large eggs, lightly beaten
- 1/2 cup buttermilk, or equivalent buttermilk powder
- 1 tablespoon butter, melted
- 1 tablespoon honey
- 1/2 cup drained canned corn kernels
- 1 small onion, diced
- 1/2 cup chopped tomato
- 1 clove garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup grated Cheddar cheese
dReJ Say: The only thing we switched up was not using 2 different types of flour. We didn’t have regular flour – so we just used our whole wheat flour instead. I have no idea if using both types would improve the taste, etc. – but we both thought the corn bread was decent for a healthy version of it. We also made all 10 servings, and cut it up into 8 servings and served it with the Braised Pork (above) & the Black Bean & Mushroom Chili.
I will say that I was a big fan of the cornbread with the Pork meal, but didn’t like it as much with the Chili because I wasn’t dipping it. The cornbread isn’t as “corny” as I typically like my cornbread. RJ said it took him a few bites to decide if he liked the cornbread – but he said it was good. Just food for thought!
Calories: Braised Pork = 252 calories plus a larger serving of Salsa Cornbread at 172.5 makes for a total meal at 424.5
dReJ Tip: This is a really light meal. We would suggest it as a lunch if you don’t end up serving it over rice/quinoa to help make it “stick” with you.