- Posted by Johanna on July 23, 2006 at 7:59 am
- Category: Recipes and Food
It’s been a while since I’ve done one of these… here’s what I just tried and liked.
I roasted a chicken a few days ago and made stock from the bones and some vegetable scraps. I had also tossed a couple heads of garlic in with it while it was roasting.
So, I put the roasted garlic, smooshed up, in a crockpot with six cups of chicken broth (mine supplanted with low-sodium boxed), 1/4 cup lime juice, a sliced red onion1, 1/2 teaspoon chili powder, and 1/2 teaspoon oregano. (I was supposed to use, based on the original recipe, cumin, coriander, and canned chipotle chiles instead of the chili powder, but that was easier and required less commitment to ingredients I might not use again.)
Cook 4 hours on high or 8 hours on low. When ready, serve with shredded Jack cheese and avocado slices.
1 Thanks to Mom for lending me her mandolin slicer to see if I’d like it. I do! It made it much easier to get the slices nice and thin.