Crock Pot White Chicken Chili

My family loved this! Even the kids ate it up! It is super easy to put together and perfect for these cold winter days.

1 1/4 lbs. boneless skinless chicken
2 (15 oz) cans great northern beans or navy beans
1 (15 oz) can hominy or white corn
1 (1 1/4 oz) envelope taco seasoning
1 (4 1/2 oz) can of chopped green chilies
1 (10 3/4 oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterrey jack cheese (optional)

1. Place chicken in a 4 quart slow cooker.
2. Add beans and hominy.
3. In a medium bowl, combine taco seasoning, chilies, condensed soup, and chicken broth. Pour over top of ingredients in crock pot.
4. Cover and cook on low for 8-10 hours.
5. Before serving, take out the chicken and shred it, then return to pot and add in the sour cream.
6. Serve topped with green onions and cheese.

Cafe Rio Pork Barbacoa

I made this a while ago and it was a huge hit! If you've had the Cafe Rio Barbacoa, you know what I'm talking about. My version was a bit spicier, but very close to the original Cafe Rio recipe. You just have to add less chile chipotle to make it less spicy. We ate this in flour tortillas and toppings (taco style) or you can add it to a salad.
Here goes, let me know if you try it and how it goes, Please!


5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. After 12 hours, drain pork.

Mix remaining ingredients until sugar dissolves. I added 4 chipotle chiles (Add less if you don't want it too spicy), then blend everything in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.
Take out roast and shred, add back into sauce and cook for 2 more hours.