These days are busy, y’all!! I am swamped with a to-do list that never seems to end. Between 2 kids in school (who get done at different times), soccer, church activities, volunteer opportunities, Bible studies, & trying to keep up with the household duties, we are on-the-go constantly. While Fall foods are my favorite, the shorter days & non-stop hours mean that the slow cooker is my go-to Fall food cooker!! This recipe frequents our Crock Pot at least a few times a month.
We love food that is customizable, like Chicken Tostadas & Taco Pie. This recipe is another great example of that! There are so many ways you can make it your own. The kids love it loaded with sour cream, avocado, cilantro, & tons of limes. The husband and I like it with slices of radish, sour cream, avocado, cilantro, and maybe just as many limes as the kids. You could use chopped red onion and extra fresh orange zest, too.
Serve over rice (our favorite is dyed yellow with the help of a little turmeric) & you’ll have plenty of food for a hungry crowd, when entertaining company, or just to have leftovers to reheat quickly the next day (like most great stews, the flavors enhance with time & make for great leftovers!). Make a big batch & freeze it for easy-to-reheat dinners on busy weeknights!
This one-pot meal is a great way to savor the hearty flavors & soul-warming comfort of a stew, while also getting to enjoy hints of the end of the summer flavors too! Fresh toppings take this Cuban “stew” to a whole new level & allow you to include the makings of a complete meal. We love the contrast in flavors (rich pork with tangy orange) & temperatures (steaming stew with cool toppings) – this meal is sure to hit the spot, no matter what you’re craving!
This recipe was adapted from All You Magazine, March 2015, Pg 42.