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Slow Cooker recipes for the Super Bowl Party

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Chef Jeff Grimm from Punch Bowl Social shows us some easy crock pot recipes.

Turkey White Bean Chili at Punch Bowl Social

Vegetable Stock - 2 pints

Garlic cloves - 4 each

Poblano Chile - 4 each

Diced Onion - 1 cup

Diced Celery - 1/2 cup

Diced Carrots - 1/2 cup

Cubed Russet Potatoes - 3 cups

Roasted Roma Tomatoes - 4 cups

Ground Turkey - 3/4 lbs

Vegetable Oil - 1/2 cup

Cumin - 3/4 Tbl

Oregano Powder 1 tsp

Cayenne Pepper - 3/4 Tbl

Cooked white beans - 4 cups

Chives – 1 cup

Parsley - 1 cup

Roast Poblano Chiles over open flame until charred, Peal and seed, chop into 1/4 inch squares

Cut Roma’s in 1/2, season with salt and pepper, roast, skin side up at 250, until done, peel off skin and dice into 1/4 inch squares

Heat oil in medium sauce pot, sauté ground turkey until browning begins, season with salt and pepper, remove and set aside.

Add onion, carrots, celery, poblano and garlic back to same pot, sauté until translucent, season with salt and pepper, add turkey back to pot.

Season with spices.

Add tomatoes and vegetable stock, simmer on low for 30 minutes, add cooked white beans and bring up to temp, taste and adjust spices to flavor.

Turn off heat and add chives and parsley

Garnish with Parsley and Olive oil, serve hot.

 

Chimayo Chile

Butter 1 pound

Flour .75 pounds

Chimayo Chile .75 pounds

Veggie Stock 5 quarts

Pork Carnitas 2.5 pounds

Pinto Beans 4 pounds

Salt 1 ounce

Lemon Juice 1.25 ounces

Sliced garlic cloves 1.5 ounce

Diced Onions 9 ounces

In a heavy bottom sauce pot melt butter and cook onions and garlic until translucent. Add flour and chili powder and cook for abut 10 minutes. Slowly add vegetable stock, bring to a boil, add carnitas and beans. Season with salt and lemon juice. Put all ingredients in crock pot and cook on medium for four hours, taste and season.

 

Pork Carnitas

 

Unsweetened cocoa powder 2.8 ounces

Salt 6 ounces

Red Chili Flake .75 ounces

Dry Oregano .5 ounces

White Pepper .75 ounces

Garlic Powder .75 ounces

Cumin .5 ounces

Coriander .25 ounce

Cayenne .5 ounce

Onion Powder .6 ounce

Pork Butt 10 pounds

For the Braise:

Onions, rough chopped 1 pound

Celery, rough chopped 1 pound

Carrots, peeled and rough chopped 1 pound

Garlic 10 cloves

Bay Leaves 2 each

Vegetable Stock 6 cups

Salt 2 Tbsp

 

For the spice:  Gather all ingredients, mix all ingredients in a bowl. Store in airtight plastic container.

 

For the pork: Cut the pork butt into smaller more handleable pieces. Rub the pieces liberally and store overnight. Grill the pork the next day on high flame until the pork is nice and charred. Now add the pork, all the vegetables, salt, bay leaves and vegetable stock to crock pot. Cook on medium for 6 hours or until the pork pulls away with a fork.

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