Yes, I’m joining in on all the Slow Cooker frenzy going on online. Welcome to the “Slow Cooker Sunday” blog hop. Bloggers and food enthusiasts everywhere are encouraged to join this Blog Hop to find and use new recipes for your Slow Cooker.

Here’s how it will work–every Thursday or Friday, I’ll make a post and publish it. For those two days, I’ll just promote it amongst bloggers, although anyone will be able to view it. Saturday and Sunday I’ll promote it publicly so that all of our readers can see the recipes. Your recipe does not have to be new or original, it can be an older post. There are just a few rules. One, please make sure that any content you include is family and workplace friendly. Second, what makes a blog hop successful is traffic–so link up, but make sure you check out the other links. Lastly, please as a courtesy, use one of my methods-Facebook, Twitter, Google Friend Connect or Blog Frog as a way to follow me as your hostess.

I love using my slow cooker, particularly on Sundays. I get it all ready in the morning, then I have the rest of the day to do what I want and not worry about what’s for dinner. On Sundays during football season and during the winter, I love the warmth and the smells…….yummy! It makes our house feel more like a home on those days.

For this week, I’ve chosen a recipe I’ve never tried before. It’s in my latest Woman’s Day. So I can’t tell you how it is yet. It certainly looks good!

Recipe Ingredients

• 6 cups low-sodium chicken broth
• 1 Tbsp chopped canned chipotle peppers in adobo, plus 2 Tbsp adobo sauce (I hope you can find this, I had to go to a Mexican market)
• 2 tsp ground cumin
• 1 lb dried black beans, rinsed
• 1 large red onion, chopped
• 4 cloves garlic, finely chopped
• 1 1/2 lb boneless pork shoulder, trimmed of excess fat
• Kosher salt
• Sour cream, fresh salsa and cilantro, for serving

Recipe Preparation

1. In a 5- to 6-qt slow cooker, whisk together the chicken broth, chipotles and adobo sauce, and cumin; stir in the beans, onion and garlic.
2. Add the pork and cook, covered, until beans are tender and pork easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.
3. Transfer pork to a bowl and, using a fork, break it into large pieces. Using a handheld immersion blender (or a standard blender), purée half the soup.
4. Stir the pork back into the soup and season with 1 tsp salt. Serve with the sour cream, salsa and cilantro, if desired.

Thanks for looking and please join us! Please note, if you’ve never commented on my blog before, it has to be approved. It’s just a one-time thing, but it will appear shortly. If you miss the deadline for joining us this week, join us next week.