This is a great,"what do I have in my pantry?" recipe. Didn't have chicken or broth but had a 3.5+lb pork shoulder in my freezer. I seared the pork in garlic salt and chili powder, added heavy dashes of seasoned salt, sea salt and smoked paprika to about 3 cups of water and tossed it in the crock pot. Seared up 3 slices of thick cut bacon and covered the top of the pork with it and added the rest of the drippings to the pot. Cooked on low over night, switching to warm around 4 a.m. Shredded the meat with tongs in the morning. Found some bell pepper/onion mix in my freezer that I sauteed with garlic and cumin then added to the pot. Used canned Mexican corn, seasoned black beans, red enchilada sauce (though considered adding green). Used 2 cans of Ro*tel and added two dried chipotle peppers to the pot. I did time and a half the recipe since there was so much meat. Garnish with cilantro, avocado, sharp cheddar and lime juice. I bought tostadas and Salsa Verde Doritos for garnish, too!
I disagree with other reviews that said this was too spicy or too watery. But again, i changed the recipe quite a bit. I do agree, however, with a reviewer who said it doesn't need to be a crock pot recipe. You can EASILY do this on the stove top in 30 minutes. Buy a roasted chicken and shred it up, toss everything else in a stock pot and bring to a boil. The flavors come together nicely once the soup has sat over night as well. Makes great leftovers!
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This is a great,"what do I have in my pantry?" recipe. Didn't have chicken or broth but had a...