Sausage, Kale, and Sweet Potato Soup

1 lb sausage, tasso, or cubed ham  (you may substitue chicken or turkey also)
1 onion chopped
1 cup celery chopped
2 cloves garlic, minced
salt and pepper to taste
2 sweet potatos cubed
4 cups packed kale  (or spinach)
6 cups chicken broth
dash of pepper sauce - tabasco - if you like spicier food and more heat.

Combine all in crockpot and simmer on low for 8 hours, or high for 4.  Check occassionally to see if you need to add more liquid. 

Roasted Blueberry and Mango Salad

Ingredients:

18 oz blueberries
4 oz crumbled blue cheese
1 mango diced
7 oz honey roasted pecans
baby spinach/field green mix (8-10 oz)
Pinch of sugar

Preheat oven to 375.   Line cookie sheet with foil or parchment paper.  Spread blueberries out and sprinkle liberaly with sugar.  Bake at 375 for 15 minutes.  Take out and cool.  Keep the juice.

Layer the greens in bottom of salad bowl, add the mango, then the cooled blueberries (some of the juice will automatically go with them, that is what you want), then layer the blue cheese crumbles and top with the honey roasted pecans.

Blueberry Balsamic Vinaigrette

3/4 cup blasamic vinegar
1/4 cup olive oil
2 table spoons honey
blueberry juice left over from the roasting.

Blend til smooth.  Add more honey or blueberries to taste.

Puerco Rojo Stew (Red Pork Stew)

1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (pork butt), twine or netting removed
1 tablespoon ground cumin
4 jalapeños, sliced
1/2 cup freshly squeezed orange juice
6 medium garlic cloves, smashed
1 large yellow onion, coarsely chopped
1 (3-1/2-ounce) package Achiote Rojo, crumbled
1 teaspoon kosher salt
1 1/2 pounds tomatillos, quartered
30 oz hominy
15 oz cut green beans
1 large sweet potato, dice  (I baked mine in microwave, diced and added last with the hominy and green beans)

Rub the pork with the cumin and the Achiote Rojo. Sprinkle with the salt.  Place it in slow cooker and then add the garlic, jalapenos, and onion. Pour orange juice over it.  Place the quartered tomatillos on top.  Cook on slow for 8 hours or high for 4 until pork pulls apart.  Take pork out and shred it.  Return to crockpot with the hominy, green beans and sweet potatoe.  Cook on low for another hour.

If you dice the raw sweet potato, add it to the roast along with the garlic, jalapenos, and onion.