Slow Cooker Revolution by America's Test Kitchen (p56)
| 12 inch skillet, until crisp, 5 min. | ||||
| 6 | oz | bacon (about 6 slices), minced | ||
| Lightly browned, 8-10 min. | ||||
| 3 | onions, minced | |||
| 1/4 | c | tomato paste | ||
| 6 | cloves | garlic, minced | ||
| 2 | T | chili powder | ||
| 2 | t | ground cumin | ||
| 1 | t | ground coriander | ||
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| 1 | c | water | ||
| Stir in. | ||||
| 4 | c | low-sodium chicken broth | ||
| 1 | lbs | dried black beans | ||
| 1 | lbs | kielbasa, halved lengthwise, sliced 1/4 inch | ||
| 2 | bay leaves | |||
| Nestle in. | ||||
| 3 | lbs | boneless pork butt roast, trimmed, 1 1/2 inch chunks | ||
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| additional chicken stock | ||||
| Brazilian Hot Sauce | ||||
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| 2 | large | tomatoes, finely chopped. | ||
| 1 | green bell pepper, minced | |||
| 1 | jalapeño, minced | |||
| 1/3 | c | white wine vinegar | ||
| 3 | T | extra-virgin olive oil | ||
| 2 | T | minced cilantro | ||
| 1/2 | t | salt | ||