Mexican Pork Stew - In the Crock Pot

It's that time of year. Pull out your Crock Pot and make some stew! In Spanish, this pork stew is called "posole". The Mexicans use hominy, just like the Southerners, but I actually prefer the Mexican recipes using it better. If you can't find hominy, just substitute regular corn.

Mexican Pork Stew - In the Crock Pot

Ingredients:
2 1/2 pounds pork shoulder, trimmed and cut into 2 inch cubes
2-16 ounce cans posole, drained
1-28 ounce can GREEN Enchilada Sauce, medium (I love Las Palmas brand)
1 large onion, diced
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon salt
2 teaspoons lime juice
chopped cilantro (optional as topping)

Directions:
Combine all ingredients, except cilantro, in the slow cooker. Cook on low for 8 hours. Serve as is in a bowl or with tortillas.  Serves 6.

Mini Meat Loaves

Here comes a son-requested recipe from my family-favorites file. I hardly make a meatloaf any other way any more. It's YUMMY in your tummy!

Mini Meat Loaves

Ingredients:
3/4 cup ketchup (divided into 1/2 cup and then reserve 1/4 cup for glaze)
1 tablespoon brown sugar
1/2 teaspoon dry mustard powder
1 egg, beaten
1 tablespoon Worcestershire sauce
1 1/2 cups Chex corn cereal, crushed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 and 1/2 pounds lean, ground beef

Directions:
Preheat oven to 375 degrees. Mix the first 9 ingredients (everything except the meat) in a large bowl and allow to soften for a minimum of five minutes. Mix the ground beef into the cereal/ketchup/spice mixture until well combined. Portion the beef mixture into 12 metal cupcake tins. Top with the reserved 1/4 cup of ketchup for a glaze. Bake at 375 for 18-20 minutes.