Slow cooker pork stew - chile verde by Nancy Miyasaki

This is an easy and tasty version of chile verde that I adapted from a slow cooker cookbook. This keeps very well for 3-4 days, and honestly tastes as good if not better reheated. You can also serve it inside tortillas as a taco or burrito for a second meal. Enjoy!

Chicken and Cannellini Bean Soup by Salad Foodie

We've been trying out several soups, chilies and stew variations, and this one grabbed the spotlight. The chicken and beans give this soup the comfort food satisfaction we crave in cooler fall weather. If you reduced the broth this would become white chili, but we opt instead for it as a soup. Note that the beans are undrained on…

Beef Taco Soup by Beth Roan

Mexican Pork and Bean Soup by Laura

Mexican Chicken Soup by Mellie Duffy

This is a super easy, healthy, & inexpensive soup to make. It can be made spicier by using medium or hot salsa instead of mild salsa; but be sure to get thick & chunky salsa. For the 2 cups of cooked chicken breast, I cut up the breasts (about 2 large size) while they are…

Posole de Panz by Unknown Chef

The warmth and texture of this dish is a comforting way to put an exclamation point on a fall or winter day. The recipe can be adapted for an electronic pressure cooker by browning the pork stew meat in the cooker and following the steps below. Set pressure cooker to high for 10 minutes. Bring pressure down manually and serve. You…