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Before you jump to Crockpot Posole Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the surroundings we are all going to have to make some adjustments. This needs to happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Read on for some ways to go green and save energy, largely in the kitchen.
You may well prefer cooking with your oven, but using a microwave instead will cost you much less money. The energy used by cooking in an oven is greater by 75%, and possibly this small bit of knowledge will spur you on to use the microwave more frequently. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. Particularly if you make certain the dishwasher is full prior to starting a cycle. By cool drying or even air drying the dishes besides heat drying them, you can increase the amount of money you save.
The kitchen alone gives you many small means by which energy and money can be saved. It is pretty easy to live green, all things considered. Largely, all it will take is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to crockpot posole soup recipe. You can have crockpot posole soup using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Crockpot Posole Soup:
- Prepare 2 lb Beef Chuck Roast
- Take 5 cup Water
- You need 4 Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used.
- Take 1 1/2 Onion (Medium Sized; 1/2in Diced)
- Take 3 1/2 Garlic Cloves (Good Sized)
- Take 2 tsp Salt
- Get 1/4 tsp Cumin
- Prepare 1 tsp Mexican Oregano
- Use 1/4 tsp Black Pepper
- Provide 29 oz Canned Yellow Hominy; Drained
- Provide 15 oz Canned White Hominy; Drained
- Provide 1 can Small Salsa Verde (Green Sauce)
- Prepare 3 Avocados
- Provide 1 head Cabbage
- Prepare 1 bunch Radishes
- Take 3 slice Lemons (Wedge Sliced)
Instructions to make Crockpot Posole Soup:
- Add Water (Add a little extra if needed) and Beef Roast to the slow cooker, Cover on high for 3 hours.
- At the end of 3 hours, take out the Roast and add the salt, Mexican oregano, cumin, black pepper, Salsa Verde, ancho chiles, garlic,and onion to the water.
- Turn the slow cooker to low, cover, and continue to simmer on low for 3 more hours.
- Meanwhile, when the Roast is cool enough to handle, chop it up into regular-sized pieces and reserve it to add back to the soup later.
- After the 3 hours on low have elapsed, fish the chiles out of the broth and add them to a blender with a 1/2 cup of broth from the crock pot.
- Blend until smooth (about a minute or so) and add back to the crock, along with the Roast Meat.
- Lastly, Dump in your cans of hominy, season to taste (I added Garlic Salt to taste), cover, and let it all warm up another 20-30 minutes before serving. (Or until preferred heat temperature)
- For Garnish; Cut up the Avocados into long slices, Cabbage, and Radishes and put whatever you like on your soup bowl, Then top with a squeezed wedge of lemon juice. Enjoy! :)
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