What you will need:
Pork roast-1.5 to 2 lbs
1/2 c arils (pomegranate)
1 lemon quartered
1 granny smith apple sliced
1/4 c chopped onion
2 stalks celery chopped
2 cups low sodium chicken stock
1/4 c lemon juice
2 pinches sea salt, 3 pinches ground blk pepper, 2 pinches cinnamon, 3 pinches cummin, 2 pinches parsley
Slow cook in crock pot on low for 5 to 7 hours. I am serving mine with clean baked hash browns topped with just a little shredded pepper jack cheese on top.
1 lb chicken breast-bone in, skin on (3 pcs)
3/4 to 1 can black beans
1 med yellow pepper chopped
1/2 c chopped spanish onion
1 med orange-skin on cut into quarters
1 lime-skin on cut into quarters
Juice of one lime or 1/4 lime juice
1 cup chicken stock
1 c water
1 c jasmine rice
1/2 to 1 c mango or pineapple salsa
Season with 1 tsp cinnamon, 1 tsp cumin, 2 tsp honey, salt, pepper red pepper flakes and “Badia Complete Seasoning” -they sell this at Giant Eagle in the “Mexican” aisle (its fabulous) if you don’t have this use garlic, oregano, basil and cilantro seasonings.
Cook on low for 6 hours or so adding the rice during the last 2 hours. It will turn into a soup almost but you can serve it strained in a tortilla or with the broth as a rice and chicken soup. The citrus is the key here-the flavor comes out with the honey and cinnamon-delicious!!
When you feel the crock mixture is complete and you are ready to eat remove the chicken breast and remove the skin and bones chopping the chicken up and adding it back to the crock pot. Also remove the lime and orange wedges as you won’t want to bite into them. Add hot sauce and cheese if you wish. I like this one so much because it is healthy and fit for me as is, my boyfriend can add as much hot sauce as he wants after it is out of the pot and the flavor and ingredients are perfect for my 3 yr old son. Makes for great leftovers too!
Try it and let me know what you think!