Crock Pot Tijuana Turkey Recipes

Steps:

• Rinse and sort through peas.
• In a deep 3 1/2 to 4 quart pan, bring 2 quarts of the water to a boil over high heat.
• Add peas.
• Let water return to a boil; then boil, uncovered, for 2 minutes.
• Remove pan from heat, cover, and let stand for 1 hour.
• Drain and rise peas, discarding cooking water.
• In a 3 1/2 quart or larger slow cooker, combine onion, garlic, green chiles, cumin, pepper, baking soda, and chipotle chile.
• Stir in peas; pour in remaining 3 cups water.
• Cover and cook at low setting until peas are tender and to bite (9 to 10 hours).
• Remove and discard chipotle chile; stir in rice and tomatoes.
• Increase cooker setting to high; cover and cook until rice is tender to bite (45 to 55 more minutes).
• Season to taste with salt.

Steps:

• Combine turkey, bell pepper, onion, and garlic in a 3 1/2 quart slow cooker.
• In a small bowl, mix brown sugar, chili powder, cornmeal, cocoa powder, cumin, oregano, salt, cinnamon, and red pepper. Stir into turkey mixture.
• Whisk tomato sauce with water and peanut butter; pour over turkey mixture, mixing well.
• Cover and cook on LOW 4 to 5 hours. Serves 4.
• Serve over hot cooked rice. Sprinkle with cilantro.
• Healthy Crockery Cookery Mable Hoffman.