Another way I like to save money with recipes is a “two-fer”. Two meals for one! The recipe below is for a fabulous Martha Stewart Slow-Cooker Green Chili. It makes a lot! So save half of the chili and a couple days later make these great Pork and Cabbage-Slaw Burritos
2 tablespoons vegetable oil
3 pounds boneless pork shoulder, cut into 1 1/2-inch pieces (I bought a package of Costco pork shoulder country ribs)
Coarse salt and ground pepper
1 3/4 cups low-sodium chicken broth
1 medium yellow onion, diced medium
2 garlic cloves, chopped
1/2 teaspoon ground cumin
5 carrots, cut into 1/2-inch pieces
3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
1 1/2 pounds small red potatoes
Fresh cilantro leaves, flour tortillas, and lime wedges, for serving
In a large skillet, heat 1 tablespoon oil over high. Season pork with salt and pepper. In three batches, cook pork until browned on all sides, about 15 minutes total (add up to 1 tablespoon oil as needed). Transfer pork to a 6-quart slow cooker.
Add broth to skillet, stirring and scraping up browned bits with a wooden spoon. Pour broth into slow cooker, then add onion, garlic, cumin, carrots, chiles, and potatoes. Cover and cook on high until meat is fork-tender, 6 hours.
Skim excess fat from top of chili. With a slotted spoon, transfer 2 cups chili (leaving liquid behind) to an airtight container; let cool, uncovered, then refrigerate (see Pork and Cabbage-Slaw Burritos). Serve remaining chili with cilantro, warmed flour tortillas, and lime wedges.
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