Slow Cooker Chile Colorado with Quinoa and Black Beans
Serves: 4-6 adults
2-3 lbs of pork loin chops or chuck roast steaks
2 tbsp flour
1 small can of el Pato chile fresco (found in the Mexican food section or canned food aisle of most grocery stores)
1 tbsp chile powder
2 tsp ground cumin
2 tbsp minced garlic
Cook 1 c of quinoa
1 can of black beans
Coat meat with flour and set aside
Pour chile fresco sauce, chile powder, cumin, and garlic into slow cooker and mix thoroughly
Place meat into slow cooker and cover with sauce
Place lid on slow cooker and set to low
Cook for 4-6 hours, DO NOT STIR!
Cook 1 c of quinoa according to package directions and heat 1 can of black beans with liquid on stove top. Carefully remove chile Colorado from slow cooker, it will be fork tender. I serve it with quinoa and black beans, instead traditional rice and refried beans, also I substitute pork loin chops instead of beef for a cheaper and healthier meal.This slow cooker chile Colorado recipe is outstanding and extremely easy to prepare. Give it a try, you won’t be disappointed! For more slow cooker ideas and recipes follow my pinterest board A Working Woman’s Savior the Slow Cooker.
How do you incorporate quinoa into your diet? I would love some new ideas, please share!