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Soups and Stews | |
| 1 pound bulk pork sausage 1 pound round red potatoes, chopped 1 large onion, chopped 1 medium red sweet pepper, chopped 1 green sweet pepper, chopped 1 serrano or jalapeno pepper, seeded and chopped* (optional) 2 cloves garlic, minced 2 teaspoons ground cumin 1/4 teaspoon ground black pepper 2 14 ounce cans reduced-sodium chicken broth Shredded Monterey Jack cheese with jalapeno peppers (optional) 1 recipe Fried Potato Sticks (Match Stick size red potatoes browned 10-12 minutes in skillet with oil) or 1 cup canned shoestring potatoes (optional) | |
| 1. In a large skillet cook sausage until no longer pink; drain off fat. 2. In a 3-1/2- or 4-quart slow cooker, combine cooked sausage, potatoes, onion, sweet peppers, serrano pepper (if using), garlic, cumin, and ground pepper. Stir in chicken broth. 3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with cheese and/or Fried Potato Sticks, if you like. Makes 6 servings. | |
Unrated | |
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