1 Tbs. ground coriander
1/2 C. honey
1 Tbs. chili powder
1/2 tsp. each: salt & pepper
1/2 C. chicken stock
3 Tbs. EVOO
1 large red onion, chopped
3 garlic cloves, chopped
1 poblano pepper, diced
4 zucchini, sliced
2 C. frozen corn kernels
2 lbs. cubed ham
2 cans black beans, drained & rinsed
zest & juice of 1 lime
1/4 C. fresh parsley
Add all to crock-pot and cook on LOW for 4 hours. Serve with jasmine rice.
This recipe was crock-pot converted from this cookbook:
1 comment:
so glad to see this recipe... Can't wait to try it! THX!
Post a Comment