Entrée Archives - Noble Pig

Thai Dumpling Soup

Cathy Pollak — Tue, 27 Oct 2026 18:21:13 +0000

I make this Thai dumpling soup with frozen pork potstickers simmered in a coconut red curry broth with mushrooms. It’s ready in about 30 minutes, and I finish mine with chili crisp and fresh cilantro.

Thai Dumpling Soup with Red Curry and Coconut Milk

When I lived in Northern California for six years, there was a small Thai restaurant in town where I’d stop for soup. I went often enough that it became part of my routine. I knew I could stop, pick up soup to bring home, and have dinner taken care of without having to cook.

It was a busy time in my life, and there were days and nights when cooking wasn’t happening. Years later, I’m still thinking about that soup and how much I liked it. Eventually, I did start making something similar at home, and over time it has turned into this Thai dumpling soup.

This is my Thai-inspired take on it, with a few shortcuts that make it easy enough to cook whenever the craving for it hits. It’s not the soup from that restaurant, but it reminds me of the nights when dinner was already taken care of.

The Decisions Behind This Recipe

Frozen pork potstickers are what make this an easy dinner to get on the table. I can make it for lunch or dinner without spending half the day in the kitchen. I add six potstickers to a bowl, and that’s dinner.
I cook the red curry paste with the onion, ginger, garlic, and sesame oil before adding any liquid. It gives the curry paste a chance to come alive in the pot and lets the ginger and garlic get involved before the coconut milk comes in and calms everything down.
I use full-fat coconut milk and chicken broth without thickening the soup because I want it to stay brothy enough for a spoon instead of turning it into a curry sauce with dumplings in it. The coconut milk makes it creamy on its own. I did include an optional cornstarch step for anyone who likes a thicker broth, because your bowl can have different needs than mine.
Eight ounces of mushrooms might seem like a lot for this soup, but it really isn’t. They add an earthy flavor and another texture, making the soup more hearty without adding another protein.
Fish sauce and lime juice go in after the soup comes off the heat. The fish sauce adds so much. Why are there so many haters of fish sauce?! It adds a savory, salty edge, while the lime helps balance the richness of the coconut milk and curry. I always taste the broth before adding more salt because the curry paste and fish sauce may have already done enough.
I keep the chili crisp out of the pot and let everyone add it to their own bowl. That way, the red oil and crispy parts stay visible, and anyone else eating can make their own spice decisions.

Ingredients

Avocado oil – Start with a little, then add another drizzle if the pot looks dry while the aromatics are cooking. Any neutral oil will work, but avocado oil is what I use.
Yellow onion – I slice it instead of dicing it so you still get soft pieces of onion in the finished soup.
Fresh ginger, garlic, and toasted sesame oil – Fresh ginger and garlic flavor the broth before the curry paste even gets involved, and even the small amount of sesame oil adds a nutty aroma I love.
Thai red curry paste – Different brands vary a lot in heat and saltiness, so start with less if you’re unsure. I use two tablespoons for a milder soup and add more when I want a stronger curry flavor.
Full-fat coconut milk and low-sodium chicken broth – Use canned, unsweetened full-fat coconut milk, not the refrigerated coconut beverage. It makes the broth creamy, while low-sodium chicken broth lets you control the salt once the curry paste and fish sauce are added.
White button mushrooms – They’re easy to find, affordable, and cook right in the curry broth. Shiitake mushrooms would also work if you want a stronger mushroom flavor.
Frozen pork potstickers – Buy a brand you like and check the package before you start. Some can simmer directly in the soup, while others need to be cooked separately. Gluten-free pork potstickers are fine too if that’s what you need.
Fish sauce and fresh lime juice – Fish sauce seasons the broth with a savory, salty depth, while lime keeps the coconut milk from tasting too rich. Taste before adding extra salt because fish sauce and curry paste are already doing enough.
Cornstarch and cold water (optional) – If you prefer a thicker coconut curry broth, whisk them together and stir the mixture in before adding the potstickers.
Chili crisp, green onions, cilantro, and dry-roasted peanuts – These are optional, but I always use chili crisp and cilantro. Green onions add freshness, peanuts add crunch, but chili crisp adds the extra spice I want.

How to Make Thai Dumpling Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (soften the onions)
Heat the avocado oil in a large Dutch oven over medium heat, then add the sliced onion. Cook for 4–5 minutes, stirring now and then, until it softens. You’re not trying to brown it, so there’s no need to turn up the heat.
Step Two (cook the aromatics and curry paste)
Add the ginger, garlic, toasted sesame oil, and red curry paste. If the pot looks dry, add another small drizzle of avocado oil. Stir for 2–3 minutes, until the curry paste smells really good and the garlic is fragrant. Keep it moving so the garlic doesn’t brown. If it starts getting too dark, turn the heat down.
Step Three (make the coconut curry broth)
Slowly pour in the coconut milk, stirring until the curry paste is mixed into it, then add the chicken broth and sliced mushrooms. Bring the soup to a gentle boil and cook for about 5 minutes, until the mushrooms are tender. The broth should look creamy and rich, but it’s still soup. If you want a thicker broth, whisk the cornstarch and cold water together, stir it into the soup, and let it cook for another 2–3 minutes until slightly thickened.
Step Four (cook the frozen potstickers)
Check the package before adding the frozen pork potstickers because not every brand is meant to be boiled. If yours can cook directly in the soup, add them and follow the package timing. Stir gently so the wrappers don’t tear as they soften. If boiling isn’t listed as an option, cook the potstickers separately and put them into the bowls before serving.
Step Five (finish with fish sauce and lime)
Take the pot off the heat and stir in the fish sauce and lime juice. Taste the broth before adding any salt because the curry paste and fish sauce have already done some seasoning. I sometimes add another squeeze of lime if the coconut milk needs more of a wake-up call.
Step Six (serve with your favorite toppings)
Divide the soup among four bowls, giving everyone six potstickers. I use chili crisp and fresh cilantro, but green onions and chopped peanuts are good too. Serve it while the dumplings are tender because they’ll keep absorbing broth the longer they sit.

Recipe Tips

Don’t let the garlic brown when you’re cooking the aromatics and curry paste. You want everything fragrant, not bitter. If the pot seems too hot, turn it down.
Curry pastes vary a lot, so start with 2 tablespoons if you don’t know how spicy yours is. Taste the broth after adding the coconut milk and chicken broth. If you want more curry flavor or heat, stir in a little more paste and give it a few minutes to cook before adding the potstickers.
Keep the broth at a gentle boil. Coconut milk can separate if it boils too hard for too long, and you don’t need to beat it up to cook the mushrooms. Follow the heat instructions on your potsticker package, or cook the dumplings separately if boiling isn’t recommended.
Read the potsticker package before you start. Some frozen dumplings can simmer directly in the soup, while others need a different cooking method. You don’t want to discover this after dumping an entire bag into the Dutch oven. Once they’re cooking, stir carefully because the wrappers can tear as they soften.
Serve the soup as soon as the dumplings are cooked. They keep absorbing broth while they sit, which means softer wrappers and less soup in the pot later.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. The potstickers will continue absorbing broth, so expect them to be softer the next day. They’ll still taste good, but you may need to add more broth when reheating.
To reheat, warm the soup gently over medium-low heat until the broth and dumpling filling are hot. Don’t stir it too much because the wrappers are more fragile after sitting in the refrigerator. Add a splash of chicken broth if the dumplings absorbed more liquid than you wanted them to.
If you’re making the soup ahead, prepare the coconut curry broth and mushrooms, then refrigerate the broth. Keep the uncooked potstickers frozen until you’re ready to serve. Warm the broth and cook the dumplings according to their package instructions so they don’t spend hours sitting in liquid.
I’d freeze the broth without the potstickers. Freeze it in an airtight container for up to 3 months, thaw it in the refrigerator, then reheat and add freshly cooked potstickers. Frozen dumpling wrappers can get soft and fragile after thawing in soup.

FAQs

Can I use chicken or vegetable dumplings instead of pork potstickers?
Yes. Use any frozen dumplings you like, as long as their package instructions work with the cooking method. Chicken, shrimp, or vegetable dumplings will change the flavor a little, but the coconut curry broth works with all of them.
Can I make Thai dumpling soup gluten-free?
Yes, if you use gluten-free potstickers and check the labels on your curry paste, chicken broth, fish sauce, and chili crisp. Fish sauce is often gluten-free, but it’s worth checking the brand you’re using. Check every packaged ingredient if you need to avoid gluten.
Can I use light coconut milk?
You can, but the broth will be less creamy and won’t have the same coconut richness. Full-fat coconut milk is what gives this soup the texture you see in the photos.
Can I make this soup vegetarian?
Yes. Use vegetable dumplings, vegetable broth, and a vegetarian fish sauce alternative. Check the curry paste too, since some brands include shrimp paste.
Should I add the dipping sauce packet that comes with the potstickers?
No. The broth is already seasoned with curry paste, fish sauce, and lime juice, and the dipping sauce can push it into overly salty territory. Save the packet for another recipe.
Can I thicken Thai dumpling soup?
If you prefer a thicker coconut curry broth, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir the mixture into the gently boiling soup before adding the potstickers and cook for 2–3 minutes until thickened.

From My Kitchen Notes

Small observations from the margins.

I can tell the difference between being softened and being ruined.
I don’t expect the same instructions to work for every package.
Intensity and depth are not the same thing.
I notice when someone is absorbing everything around them instead of bringing anything of their own.
Some things absorb too much when they’re left unattended.
I know better than to add everything at once.
I don’t treat every tenderness like it comes with the same instructions.
I know when more time helps and when it only makes everything weaker than it should be.

Keep Thai Food on the Menu

Slow Cooker Thai Chicken Noodle Soup – Coconut milk, ginger, chicken.
Thai Chicken Curry Soup with Coconut Milk – Red curry paste, rice noodles, shredded chicken.
Spicy Thai Shrimp Pasta – Shrimp, serrano peppers, lemongrass.
Open-Faced Thai Chicken Sandwiches – Rotisserie chicken, crisp vegetables, chili-garlic mayo.
Slow Cooker Thai Pork – Slow-cooked pork, Thai seasonings, rice.
Panang Curry Ramen with Crispy Chicken – Crispy chicken, coconut broth, Panang curry.

This post may contain affiliate links. Please read my disclosure policy.

Thai Dumpling Soup

Thai Dumpling Soup is made with frozen pork potstickers cooked in a coconut red curry broth with mushrooms, ginger, and garlic. Finished with fish sauce, fresh lime juice, and optional chili crisp, it's a Thai-inspired dinner that takes about 35 minutes.

Course Main Course

Cuisine Thai-Inspired

Keyword coconut curry dumpling soup, frozen pork potstickers, red curry dumpling soup, Thai coconut soup, Thai dumpling soup, Thai-inspired dumpling soup

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 580kcal

Author Cathy Pollak

Equipment

Dutch Oven or heavy-bottomed pot 6-quart. Provides enough room for the broth and dumplings to cook without crowding.
wooden spoon For stirring the aromatics and curry broth.
Cutting board and knife. For preparing the vegetables and toppings.
measuring cups and spoons For measuring the broth ingredients and seasonings.

Ingredients

Soup:

1 tbsp (15 ml) avocado oil plus additional as needed
1 cup (150 g) sliced yellow onion
1 tbsp (6 g) minced fresh ginger
2 tbsps (17 g) minced garlic
½ tsp (2.5 ml) toasted sesame oil
2-4 tbsps (30-60 g) Thai red curry paste depending on desired heat level
1 can (14 oz / 400 ml) full-fat coconut milk unsweetened
4 cups (960 ml) low-sodium chicken broth
8 oz (227 g) white button mushrooms sliced
24 frozen pork potstickers
2 tsps (10 ml) fish sauce
1 tbsp (15 ml) fresh lime juice plus additional to taste
salt to taste

Optional Thickener:

2 tbsps (16 g) cornstarch
2 tbsps (30 ml) cold water

Optional Toppings:

Instructions

Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onion and cook for 4-5 minutes, stirring occasionally, until softened.
1 tbsp (15 ml) avocado oil, 1 cup (150 g) sliced yellow onion
Add the ginger, garlic, toasted sesame oil, and red curry paste, adding more avocado oil if the pot seems dry. Cook for 2-3 minutes, stirring frequently, until fragrant. Reduce the heat if the garlic begins to brown.
1 tbsp (6 g) minced fresh ginger, 2 tbsps (17 g) minced garlic, ½ tsp (2.5 ml) toasted sesame oil, 2-4 tbsps (30-60 g) Thai red curry paste
Slowly stir in the coconut milk until the curry paste is incorporated, then add the chicken broth and sliced mushrooms. Bring to a gentle boil and cook for about 5 minutes, until the mushrooms are tender.
1 can (14 oz / 400 ml) full-fat coconut milk, 4 cups (960 ml) low-sodium chicken broth, 8 oz (227 g) white button mushrooms
For a thicker coconut curry broth, whisk the cornstarch and cold water together until smooth. Stir the slurry into the gently boiling soup and cook for 2-3 minutes, stirring occasionally, until thickened. This step is optional; the full-fat coconut milk already makes the broth creamy without it.
2 tbsps (16 g) cornstarch, 2 tbsps (30 ml) cold water
Add the frozen pork potstickers if the package includes boiling instructions. Cook according to the manufacturer's directions, stirring carefully to prevent sticking or tearing the wrappers. The dumplings should be tender and the pork filling fully cooked, reaching 165°F (74°C) if specified by the package. If boiling instructions aren't provided, prepare the potstickers separately according to the package directions and divide them among the serving bowls.
24 frozen pork potstickers
Remove the soup from the heat and stir in the fish sauce and lime juice. Taste and adjust with additional lime juice or salt as needed.
2 tsps (10 ml) fish sauce, 1 tbsp (15 ml) fresh lime juice, salt
Divide the soup among four bowls, with six pork potstickers per serving. Garnish with chili crisp, green onions, cilantro, or chopped peanuts as desired. Serve immediately.
chili crisp, chopped green onions, chopped fresh cilantro, chopped dry-roasted unsalted peanuts

Notes

The cornstarch slurry is optional. I make this soup without it, but you can add it if you want a thicker coconut curry broth.
Thai red curry pastes vary in heat and concentration. Begin with 2 tablespoons if you're unsure about the brand you're using.
Use canned, unsweetened full-fat coconut milk for the creamy broth.
Frozen potstickers have different cooking requirements depending on the brand. Follow the package directions and cook separately if boiling isn't recommended.
For make-ahead preparation, refrigerate the coconut curry broth without the potstickers and cook the dumplings when ready to serve.
The dipping sauce packets included with frozen potstickers aren't needed for this soup.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Thai Dumpling Soup? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Thai Dumpling Soup appeared first on Noble Pig.

Coffee Rubbed Oven Brisket

Cathy Pollak — Sun, 25 Oct 2026 17:56:14 +0000

This coffee rubbed oven brisket gets its nearly black crust from dark roast coffee, chipotle, and brown sugar, with no smoker required. I cook a whole packer brisket until the flat is ready to slice and the point pulls apart for dinner, sandwiches, tacos, and whatever happens after that.

Coffee Rubbed Oven Brisket with a Dark Coffee and Chipotle Crust

I love the look of a brisket that’s been in the smoker for hours because my brain already connects thedark crust with how good it’s going to taste. But keeping a smoker at a consistent temperature, especially when it’s cold out, isn’t my favorite way to spend an afternoon. I wanted to see how close I could get to that look in my oven, and it turned out the answer involved a lot of coffee, some patience, and a brisket big enough to make me rearrange the refrigerator.

The coffee is what I like the most about this. I use finely ground dark roast coffee beans, not brewed coffee, and mix them with brown sugar, chipotle, smoked paprika, black pepper, garlic powder, and onion powder. After a few hours in the oven, the outside gets really dark and it looks like it spent the day in a smoker. I do use a teaspoon of liquid smoke in the mustard coating, but I’m not going to act like oven brisket tastes like brisket cooked over wood. It’s still delicious, just different.

I use a whole packer brisket instead of buying only the flat because I want both parts. I slice the leaner flat against the grain, while I pull the thicker, fattier point apart and mix it with the cooking juices. I like having both on the platter, and the pulled point is good the next day when a brisket sandwich feels necessary.

This is NOT a dinner-for-tonight-in-an-hour recipe. The seasoned brisket is going to spend the night uncovered in the refrigerator, then most of the next day in a low oven. Once it goes in, there’s very little to do except wait for the crust to form, wrap it when it’s ready, and let the meat get tender.

The Decisions Behind This Recipe

I use a whole packer brisket because I want both the flat and the point. The flat is the leaner, flatter section that slices nicely, while the point is thicker, fattier, and made for pulling apart. I trim off the hard fat and silver skin, but leave about ¼ inch of the softer fat cap because I don’t want to take away the part that helps protect the beef through a long cook.
The dark roast coffee is responsible for most of the crust that turns almost black in the oven. I mix finely ground coffee with brown sugar, chipotle, smoked paprika, black pepper, garlic powder, and onion powder, then let it do its thing in the oven. The coffee adds a roasted, slightly bitter edge that I like with the beef, and the brown sugar keeps it from going too harsh. It does get darker than a normal spice rub, so don’t freak out when it looks almost black. That’s the assignment.
Because we’re cooking this in the oven and not over wood, I cheat a little by stirring a teaspoon of liquid smoke into yellow mustard before the rub goes on. The mustard gives the seasoning something to stick to, and mixing the liquid smoke into it means it gets spread over the brisket instead of showing up in one weird spot. You won’t taste mustard in the finished brisket, and I’m not using enough liquid smoke to make anyone think fire was involved in the making.
The seasoned brisket stays uncovered in the refrigerator overnight so the surface can dry before it goes into the oven. I give it at least eight hours, but it can stay there for up to 24. The salt has time to season the meat, and I’m trying to get the coffee mixture to form a firm crust, not stay damp on the surface of the beef. I know an uncovered eight-pound brisket takes up a lot of refrigerator space. It’s still worth it.
I cook the brisket uncovered first, then wrap it once the crust is dark and dry. Around 165°F is usually when I’m ready to wrap, but I’m really looking at the outside too. If the seasoning still smears or looks wet, it needs more time. Wrapping helps the brisket finish cooking without losing too much moisture, but wrapping too early would soften the crust you’ve just spent hours waiting for.
I use a thermometer to tell me when to start checking, not when to declare the brisket finished. Once the internal temperature gets close to 200°F, I start poking both the flat and point with a probe or thin skewer. If either one still pushes back, I leave it in the oven. I want the probe to slide through with barely any resistance. Brisket never seems to care what time you’ve scheduled dinner for.

Ingredients

Whole packer beef brisket – Look for an 8- to 9-pound brisket with both the flat and point attached. I trim away the hard fat and silver skin, but leave about ¼ inch of the softer fat cap. Don’t buy a small flat and expect it to cook the same way or give you the same amount of meat.
Yellow mustard and liquid smoke – I mix the liquid smoke into ordinary yellow mustard before it goes on the brisket. The mustard helps the rub stick, and the liquid smoke gets spread evenly across the beef instead of concentrating in one spot.
Kosher salt and brown sugar – The salt seasons the brisket while it sits in the refrigerator overnight. I use Diamond Crystal kosher salt, which is less dense than Morton. If you’re using Morton, use the weight in the recipe orreduce the volume so the brisket doesn’t get too salty. Brown sugar keeps the coffee and chipotle from getting too intense and helps with the dark crust. If you’re out, make a batch of my homemade brown sugar.
Finely ground dark roast coffee – Use plain dark roast coffee, finely ground. Don’t brew it first, and don’t use instant or flavored coffee. Vanilla-hazelnut brisket is not the plan.
Black pepper, smoked paprika, chipotle, garlic powder, and onion powder – This is the rest of the rub. The chipotle adds heat, smoked paprika contributes a smoky flavor, and garlic powder and onion powder make sure the coffee isn’t the only thing you taste.

How to Make Coffee Rubbed Oven Brisket

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (trim the brisket)
Set the brisket on a large cutting board and trim away the silver skin and any thick, hard pieces of exterior fat. Leave about ¼ inch of the softer fat cap to help protect the beef during the long cook. Before the rub goes on, look at the direction of the grain on the flat. It gets harder to find once the crust forms, so I cut a small notch across one corner as a reminder for later. Pat the brisket dry with paper towels.
Step Two (make the coffee rub)
Stir the yellow mustard and liquid smoke together in a small bowl, then spread a thin layer over the top, bottom, and sides of the brisket. In another bowl, mix the salt, brown sugar, coffee, black pepper, smoked paprika, chipotle, garlic powder, and onion powder. Press the rub firmly onto the top, bottom, and sides of the brisket. It’s a big piece of meat. Don’t leave the edges living an unseasoned life.
Step Three (refrigerate overnight)
Set a wire rack inside a roasting pan or large rimmed baking sheet, then put the brisket on top fat side up. Refrigerate it uncovered for at least 8 hours or up to 24 hours. I know it takes up an irritating amount of refrigerator space, but the outside needs time to dry. By the next day, the rub should look darker and feel less tacky than when you first applied it.
Step Four (roast uncovered)
Take the brisket out of the refrigerator about 30 minutes before cooking. Preheat the oven to 275°F and insert an oven-safe probe thermometer into the thickest part of the meat, avoiding any big pockets of fat. Roast uncovered until the internal temperature reaches approximately 165°F, usually 3 to 4 hours. The coffee rub should have formed a very dark crust that stays attached when touched, with rendered fat visible on the surface. It may look almost black. That’s coffee, not a disaster.
Step Five (wrap and finish cooking)
Take the brisket out of the oven and place it on overlapping sheets of heavy-duty foil. Spoon some of the pan juices over the meat, then wrap it tightly so the juices stay inside. Return it to the oven and cook until it reaches around 200–205°F, usually another 2 to 3 hours. Start checking both the flat and point for tenderness when the internal temperature approaches 200°F. If the probe doesn’t slide through both sections with very little resistance, keep cooking. The number gets you close. The tenderness gets you dinner.
Step Six (rest, slice, and pull)
Let the brisket rest, still wrapped, for at least 1 hour before opening it. Be careful when you unwrap it because there will be hot steam and juices waiting to make their escape. Save the juices, then find the seam of fat between the flat and point and separate the two muscles with a sharp knife. Slice the flat against the grain into ¼-inch slices. Pull the point apart with forks or meat claws, discard any big pieces of fat, and mix in some of the reserved juices. Spoon more juices over the sliced brisket and serve with barbecue sauce if you want it.

Recipe Tips

Never assume every brisket will be ready on the same schedule. An 8-pound brisket and a 9-pound brisket can cook differently, and two briskets that weigh the same can still decide to be difficult in completely different ways. Give yourself extra time, especially if you’re cooking for company. It’s better to have brisket finished early and resting than have everyone waiting around for it to finish.
Watch the crust before you wrap it. The coffee rub gets extremely dark, which is correct. What you want is a firm crust that stays attached when you touch it, even if there’s some rendered fat on the surface. If the surface still looks wet or smears easily, leave it uncovered a little longer. It should smell roasted and seasoned, not burned.
Check the flat and point separately once the brisket reaches about 200°F. The point has more fat and may become tender before the flat does. I poke around in both sections with a probe or thin skewer. If the flat still pushes back, it needs more time.
Save the juices that collect inside the foil. I mix some into the pulled point and save the rest for reheating the sliced flat. If there’s a lot of fat floating on top, skim some off first.
Slice the flat against the grain. Even a tender brisket can seem chewy if you cut it the wrong direction. The grain changes between the flat and point, which is one more reason to separate them before serving.

Storage, Freezing and Reheating

Store leftover brisket in an airtight container in the refrigerator for up to 4 days. I keep some of the reserved juices with the meat, especially the sliced flat, because it helps keep it from drying out later.
To reheat brisket, put it in a baking dish with a few spoonfuls of the juices and cover it tightly with foil. Warm it in a 300°F oven until heated through. Leaving it uncovered is how you end up with brisket that’s hot around the edges and sad in the middle.
Brisket freezes well for up to 3 months. If I know I’m freezing some, I leave the flat in larger sections instead of slicing everything before it goes into the freezer. Wrap it tightly, add a little of the cooking juice if you have it, and thaw it in the refrigerator before reheating.
Leftovers are great in sandwiches, brisket tacos, quesadillas, breakfast hash, loaded baked potatoes, grilled cheese, nachos, and macaroni and cheese. I’ve also been known to eat it cold from the refrigerator while deciding what to make for lunch.

FAQs

Does coffee rubbed brisket taste like coffee?
You can taste the roasted flavor in the crust, but it doesn’t taste like someone poured coffee over a roast. The coffee cooks with brown sugar, chipotle, pepper, garlic, and onion, so it becomes part of the whole rub. I wouldn’t leave it out because it’s a major reason this brisket looks and tastes the way it does.
Can I make brisket that looks smoked without a smoker?
You will get a very dark, crusty exterior in the oven, which was the plan. Coffee, chipotle, smoked paprika, and brown sugar all contribute to the color, and the uncovered roasting time lets the surface dry out. It won’t have the smoke flavor or smoke ring of brisket cooked over wood, but the dark coffee crust can look remarkably similar.
Is coffee rubbed brisket spicy?
It has some heat from the chipotle, but I wouldn’t call it extremely spicy. If chipotle makes you pause, use ancho chile powder for a milder brisket. You’ll still get the dark color and roasted flavor from the coffee.
Why does the brisket need to sit uncovered in the refrigerator overnight?
The salt has time to season the beef, and the surface has time to dry out. The dry surface helps the coffee rub form a firm crust in the oven. I wouldn’t skip it.
Should I cook brisket fat side up or down?
I cook it fat side up on a wire rack set inside a roasting pan. The rack keeps the brisket above the juices while the outside roasts. I leave the fat cap facing up, although the rack and the way the brisket cooks matter more than expecting melting fat to soak into the meat.
Why do you wrap brisket at 165°F?
Around 165°F is usually when the crust has set and the brisket is ready to be wrapped. The foil helps it finish cooking without losing too much moisture. If the surface still looks wet or the rub comes off easily, give it more time before wrapping.
What if my brisket reaches 205°F and still isn’t tender?
Keep cooking it. I know it’s annoying, but brisket is done when a probe slides in with very little resistance, not when the thermometer lands on a number you had emotionally prepared for. I know this feeling well. Check both the flat and point, then give it more time if either one still feels firm.
Can I use a brisket flat instead of a whole packer?
You can use the coffee rub on a brisket flat, but you’ll need to reduce the seasoning and watch the cooking time closely. A flat is leaner and dries out more easily, plus you won’t get the fattier point to pull apart for sandwiches.
Can I use decaf coffee in the brisket rub?
Yes. Plain decaffeinated dark roast coffee works just fine. You’re using it for its roasted flavor and dark color, not because anyone needs an 8-pound piece of beef to start making eye contact at 2 a.m. It will be fine.
Can I make this brisket a day ahead?
Yes. Cook it until tender, let it rest, then refrigerate it with the reserved juices. I would keep the flat in a larger piece and slice it after reheating because it stays juicier that way. Reheat the brisket covered in a 300°F oven, then separate the flat and point, slice the flat against the grain, and pull the point apart when you’re ready to serve.

From My Kitchen Notes

Small observations from the margins.

I can always tell the difference between dark and ruined.
I’ve learned not to wrap something up before it’s ready. I’m patient. Mostly.
Some things need a long, quiet night before they’re ready to face the heat.
I don’t confuse resistance with depth anymore.
There is a point where waiting stops being patience and starts being a refusal to see what’s true.
I know better than to call something tender when it’s still resisting me.
The parts that hold the most weight don’t always get served the same way.
I can always keep the good parts without acting like the rest didn’t leave a mark.
I don’t need smoke in the room to know something’s burning.
A dark crust can still hold a very soft center.

More Reasons to Buy the Good Meat

Cocoa Rubbed Steak with Dark Stout Pan Sauce – Cocoa, chili spices, dark stout.
Korean Braised Short Ribs – Gochujang, garlic, ginger, soy sauce.
Oven Braised Short Ribs – Slow-braised beef, tender short ribs.
Chile Colorado Beef – Beef, red chile sauce, slow cooker.
Carne Adovada – Pork shoulder, guajillo, ancho, chipotle.

This post may contain affiliate links. Please read my disclosure policy.

Coffee Rubbed Oven Brisket

Coffee Rubbed Oven Brisket is made with a whole packer brisket seasoned with dark roast coffee, brown sugar, chipotle, and smoked paprika. An overnight dry brine and slow oven roast create a nearly black crust that looks like it came out of a smoker. The flat is sliced, the point is pulled, and both are served with barbecue sauce.

Course Main Course

Cuisine American

Keyword coffee brisket rub, coffee rubbed brisket, coffee rubbed oven brisket, oven baked brisket, pulled brisket, sliced brisket, whole packer brisket

Prep Time 20

Cook Time 7

Dry Brine and Resting 9

Total Time 16 20

Servings

Calories 650kcal

Author Cathy Pollak

Equipment

wire rack with rimmed baking sheet Elevates brisket for even roasting. Catches rendered fat and cooking juices.
18" Heavy Duty Aluminum Foil Wraps brisket to retain moisture.
instant-read thermometer Monitors internal temperature without opening the oven.
Cutting board Provides room for slicing and separating the brisket.
meat shredders Shreds the tender point.
sharp carving knife Slices brisket against the grain.
mixing bowls For mustard mixture and coffee rub.

Ingredients

1 (8-9 lbs / 3.6 - 4.1 kg) whole packer beef brisket including flat and point, trimmed to a ¼-inch (6-mm) fat cap
2 tbsps (30 g) yellow mustard
1 tsp (5 ml) liquid smoke
2 tbsps kosher salt (approximately 18 g Diamond Crystal or 30 g Morton)
2 tbsps (25g) light brown sugar or dark brown sugar
¼ cup (~20 g) finely ground dark roast coffee unbrewed
1 tbsp (7 g) ground black pepper
1 tbsp (7 g) smoked paprika
1 tbsp (7 g) chipotle chile powder
1 tbsp (9 g) garlic powder
1 tbsp (7 g) onion powder

Instructions

Trim away the silver skin and any thick, hard exterior fat from the whole packer brisket, leaving approximately ¼ inch (6 mm) of the softer fat cap intact. Pat the meat dry with paper towels. Identify the direction of the grain on the flat before seasoning, since the dark coffee crust can make it difficult to see after roasting.
1 (8-9 lbs / 3.6 - 4.1 kg) whole packer beef brisket
Stir the yellow mustard and liquid smoke together in a small bowl. Spread a thin, even coating over the top, bottom, and sides of the brisket, making sure the liquid smoke is distributed across the beef.
2 tbsps (30 g) yellow mustard, 1 tsp (5 ml) liquid smoke
Mix the kosher salt, brown sugar, finely ground dark roast coffee, black pepper, smoked paprika, chipotle powder, garlic powder, and onion powder in a bowl. Coat the brisket on all sides, pressing the seasoning firmly onto the surface.
2 tbsps kosher salt, 2 tbsps (25g) light brown sugar, ¼ cup (~20 g) finely ground dark roast coffee, 1 tbsp (7 g) ground black pepper, 1 tbsp (7 g) smoked paprika, 1 tbsp (7 g) chipotle chile powder, 1 tbsp (9 g) garlic powder, 1 tbsp (7 g) onion powder
Place the brisket fat side up on a wire rack set inside a large roasting pan or rimmed baking sheet. Refrigerate uncovered for at least 8 hours or up to 24 hours. The salt will season the beef while the exposed surface gradually dries, helping the coffee rub develop a firmer crust during roasting.
Remove the brisket from the refrigerator approximately 30 minutes before cooking. Preheat the oven to 275°F (135°C). Insert an oven-safe probe thermometer into the thickest portion of the brisket, avoiding large deposits of fat.
Roast uncovered until the internal temperature reaches approximately 165°F (74°C), about 3–4 hours. The coffee rub should have formed a very dark, firmly attached crust, with rendered fat visible on the surface. The exterior may look almost black, which is expected with the coffee and chipotle seasoning.
Remove the brisket from the oven and place it on overlapping sheets of heavy-duty aluminum foil. Spoon some of the accumulated pan juices over the meat, then wrap tightly to enclose the brisket completely.
Return the wrapped brisket to the 275°F (135°C) oven and continue cooking until the internal temperature reaches approximately 200–205°F (93–96°C), usually another 2–3 hours, although larger briskets may require additional time. Begin checking tenderness at 200°F (93°C), testing both the flat and point with a thermometer probe or thin skewer. Continue cooking until the probe passes through the meat with very little resistance, even if the internal temperature exceeds 205°F (96°C).
Remove the brisket from the oven and leave it wrapped for at least 1 hour before cutting. Carefully open the foil, watching for hot steam, and collect the accumulated cooking juices for serving.
Locate the natural seam of fat separating the flat from the point. Follow the seam with a sharp knife to separate the two muscles, trimming away any large deposits of excess fat.
Place the flat on a cutting board and identify the direction of the muscle fibers. Slice against the grain into approximately ¼-inch (6-mm) slices.
Use two forks or meat claws to shred the point, discarding any large deposits of fat. Toss the pulled beef with some of the reserved cooking juices. Spoon additional juices over the sliced flat and serve with BBQ sauce on the side, if desired.

Notes

Use plain, finely ground dark roast coffee. The recipe calls for ground coffee, not brewed coffee, instant coffee, or flavored coffee.
The uncovered refrigerator rest is necessary for the dry brine. Allow at least 8 hours, although the brisket can be seasoned up to 24 hours before cooking.
The cooking times are estimates. Brisket thickness, fat content, starting temperature, and individual oven performance can affect how long it takes. Plan for additional cooking time when serving at a specific hour.
The coffee rub will become extremely dark during roasting. The nearly black crust is expected and doesn't automatically mean the seasoning has burned.
Begin checking tenderness at approximately 200°F (93°C). Both the flat and point should offer very little resistance when tested with a thermometer probe or thin skewer. Some briskets may need to cook beyond 205°F (96°C).
Rest the brisket wrapped for at least 1 hour before separating the flat and point.
Refrigerate leftover brisket in an airtight container for up to 4 days. Reheat covered at 300°F (150°C) with some of the reserved cooking juices until heated through.
Freeze brisket for up to 3 months. Larger portions retain moisture better than thin slices, so freeze in thicker sections when possible.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Coffee Rubbed Oven Brisket? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Coffee Rubbed Oven Brisket appeared first on Noble Pig.

Slow Cooker Mississippi Pork Roast

Cathy Pollak — Thu, 15 Oct 2026 12:01:52 +0000

This slow cooker Mississippi pork roast is made with pork loin, ranch seasoning, onion soup mix, butter, and pepperoncini peppers. It takes about ten minutes to prep before spending the afternoon in the slow cooker, where it cooks until it’s tender enough to shred, with enough seasoned juices for mashed potatoes.

Mississippi Pork Roast with Pork Loin and Onion Soup Mix

Mississippi pot roast is usually made with beef, but I also like making mine with pork. I’ll use a boneless pork loin instead of pork shoulder, and dry onion soup mix instead of the usual au jus packet. The ranch seasoning, butter, and pepperoncini are still part of my recipe because without them, it wouldn’t taste like Mississippi roast.

I always sear the pork before it goes into the slow cooker because that’s the only chance it gets to brown before hanging out under a lid. Once it’s cooked enough, the pork is easy to shred and stir back into the seasoned juices. Lean pork needs the extra moisture, and there’s lots of flavor in there too.

I serve this pork roast over a mountain of my Instant Pot mashed potatoes with some of the softened pepperoncini peppers. If there are leftovers, they’re great for sandwiches, tacos, or another dinner later in the week.

The Decisions Behind This Recipe

I use boneless pork loin for this Mississippi pork roast because it’s leaner than pork shoulder. That means I’m not dealing with a layer of rendered fat floating on top of the cooking juices. It does need the cooking juices because it doesn’t have all the fat of pork shoulder, but once it’s tender enough to shred, I stir it right back into them. That’s how I keep it from feeling dry.
A lot of Mississippi pot roast recipes use an au jus packet, but I like dry onion soup mix with the ranch seasoning. The onion flavor is good with the pork and the juices at the bottom of the slow cooker. Those juices are in no way an afterthought. They’re the reason I serve this pork roast over a mountain of mashed potatoes.
I always sear the pork before it goes into the slow cooker. Yeah, it adds another skillet to wash, but the slow cooker is never going to give you that browned exterior on its own. A few minutes in a hot skillet adds color to the pork and flavor before it goes incognito for the rest of the day.
The pepperoncini peppers are a standard part of Mississippi roast, but I use the brine too. The peppers soften while the pork cooks, and the vinegar in the juice keeps the butter and seasonings from tasting too rich. They add more acidity than heat, so this is in no way a spicy pork roast unless your personal definition of spicy is seeing a pepper.
There’s already enough salt in the ranch seasoning and onion soup mix, which is why I use unsalted butter. The butter melts into the cooking juices, and adding more salt isn’t necessary.
I cook this pork roast on LOW because the meat is easier to shred that way. Pork loin is lean, so I start checking it at six hours instead of assuming it’s ready. When I can pull the pork apart easily with two forks, I know it’s ready.

Ingredients

Boneless pork loin roast – Use pork loin, not pork tenderloin. Pork loin is a larger cut than pork tenderloin, and it can spend several hours in the slow cooker until it’s tender enough to shred. I like it because it’s leaner than pork shoulder, but it does need the cooking juices when it’s time to serve.
Ranch seasoning mix and dry onion soup mix – Use the dry packets, not ranch dressing or prepared onion soup. The ranch is the familiar Mississippi roast flavor, while the onion soup mix replaces the usual au jus packet and seasons the cooking liquid you spoon over mashed potatoes.
Unsalted butter – There’s already enough salt in both seasoning packets, so I use unsalted butter. It melts into the pork juice as it cooks without adding any more salt.
Whole pepperoncini peppers and pepperoncini juice – Use the peppers and some of the brine from the jar. The peppers soften while the pork cooks, and the juice adds vinegar flavor to the butter and savory seasonings. I don’t think pepperoncini are spicy, so nobody needs to start a family meeting about whether they are or not.
Olive oil – You only need a small amount for searing the pork before it goes into the slow cooker. It’s a small extra step, but the browned exterior is worth it.

How to Make Slow Cooker Mississippi Pork Roast

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (sear the pork)
Pat the pork loin dry with paper towels, then heat the olive oil in a large skillet over medium-high heat. Brown the pork on all sides, turning it as each side gets good color. Don’t rush through this part. The slow cooker will make the pork tender, but it’s not going to give you this browned exterior later.
Step Two (move the pork to the slow cooker)
Transfer the browned pork to a 6-quart slow cooker and pour the pepperoncini juice around it. Don’t add water or broth. The pork releases liquid as it cooks, and between that, the pepperoncini juice, and the melted butter, there’s enough liquid in the slow cooker.
Step Three (add the seasonings and peppers)
Sprinkle the ranch seasoning and dry onion soup mix over the pork. Arrange the butter slices and whole pepperoncini peppers over the top. Then leave it alone. The butter will melt, the seasonings will mix into the liquid as the pork cooks, and there’s nothing you need to stir around right now.
Step Four (cook the pork on low)
Cover and cook on LOW for 6 to 8 hours. Start checking the pork closer to the six-hour mark. The pork is ready when you can pull it apart easily with two forks. Pork loin doesn’t have the fat of pork shoulder, so don’t let a certain amount of time make you cook it longer than it needs to be.
Step Five (shred and serve)
Once the pork is tender, shred it with two forks, then return it to the slow cooker and stir it into the seasoned juices. Give it a few minutes to sit in there before serving so the shredded pork can take some of the liquid back in. Serve the shredded pork over mashed potatoes with the softened pepperoncini peppers and some of the cooking liquid poured over the top.

Recipe Tips

If the pork is still resisting the forks when you check it, put the lid back on and give it another 30 minutes before trying again. Pork loin can look finished before it’s tender enough to shred. It needs more time, not a hostile pulling apart ritual.
Don’t throw away the cooking juices after you shred the pork. I keep some of them mixed into the meat, even for leftovers, because pork loin is lean and it makes all the difference when you reheat it.
If the cooking liquid tastes saltier than you want, don’t reduce it on the stove. Reducing it only concentrates the salt from the ranch and onion soup mix. Add a small splash of unsalted broth or water, stir, and taste again.
A 6-quart slow cooker is the size I use. The pork should fit comfortably inside with room for the seasonings and peppers, not be wedged into a slow cooker that’s too small.

Storage, Freezing and Reheating

Store leftover Mississippi pork roast in an airtight container in the refrigerator for up to 4 days. Include some of the cooking liquid with the shredded pork so it doesn’t dry out around the edges.
For longer storage, freeze the cooled pork in freezer-safe containers or bags with some of the cooking liquid for up to 3 months. I like portioning it before freezing so I can thaw only what I need.
Thaw frozen pork overnight in the refrigerator. Reheat it in a covered skillet over medium-low heat with a little of the reserved liquid. Add a splash of broth or water if it needs more moisture, then heat it only until it’s hot all the way through. Pork loin doesn’t need an extended reheating program.
You can also microwave individual portions, covered, in short intervals with a spoonful of cooking juices over the top.

FAQs

Can I use pork shoulder instead of pork loin?
Yes. Pork shoulder or pork butt will work, and it has more fat than pork loin. It may need more cooking time, and I’d skim off any excess fat from the liquid before serving.
Can I make Mississippi pork roast without pepperoncini peppers?
You can leave out the whole peppers if you don’t want to serve them, but I would still use the pepperoncini juice if possible. It adds the tang that keeps the butter and seasoning mixes from becoming too rich.
Can I cook Mississippi pork roast on HIGH?
You can, but I don’t recommend it for pork loin. I get better results cooking it on LOW and checking for tenderness closer to the six-hour mark.
Do I need to add water or broth to the slow cooker?
No. The pepperoncini juice, melted butter, and pork’s own juices make enough liquid for this recipe. Adding broth at the beginning would dilute the seasonings when there’s already enough liquid to cook the pork.
What can I make with leftover Mississippi pork roast?
The leftovers are good in sandwiches, tacos, burritos, quesadillas, or another bowl of mashed potatoes because I am never done with that. If you’re using it as a filling, drain off some of the liquid first so you don’t end up with a wet sandwich.
What other side dishes go with Mississippi pork roast?
Mashed potatoes are my favorite, but I also like serving Mississippi pork roast with my pineapple casserole, pimento macaroni and cheese, or carrot souffle.

From My Kitchen Notes

Small observations from the margins.

I know when something needs more time, not more pulling.
I’ve learned not to throw away what keeps something from drying out.
I never need to add more to know there’s enough.
Some things are better once they’ve been returned to where they belong.
I’m very good at knowing when something is ready to come apart.
I don’t confuse resistance with strength.

Keep the Slow Cooker Busy with Pork

Slow Cooker Pulled Pork Chile Verde – Pork, green chiles, garlic, spices.
Slow Cooker Ham and Bean Soup – Ham, beans, savory broth.
Slow Cooker Cranberry-Pineapple Pork – Pork, cranberries, pineapple.
Slow Cooker Honey-Soy Pulled Pork – Pulled pork, honey, soy sauce.
Slow Cooker Kalua Pork – Hawaiian-style pork, three ingredients, chive-lime rice.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Mississippi Pork Roast

This slow cooker Mississippi pork roast uses boneless pork loin, ranch seasoning, onion soup mix, butter, and pepperoncini peppers. The pork is seared before slow cooking until tender enough to shred, then mixed with the seasoned cooking juices for serving over mashed potatoes, rice, or noodles.

Course Main Course

Cuisine American

Keyword crockpot pork roast recipe, Mississippi Pork Roast, Mississippi roast with pork, pork roast in crock pot, Slow Cooker Mississippi Pork Roast, slow cooker pork roast

Prep Time 10

Cook Time 6

Total Time 6 10

Servings people

Calories 383kcal

Author Cathy Pollak

Equipment

large skillet For browning the pork before it goes into the slow cooker.
slow cooker 6-quart (5.7 L). For cooking the pork roast on low until tender.
meat shredders or two forks. To shred the pork after slow cooking.

Ingredients

3 lbs (1.36 kgs) boneless pork loin roast
1 tbsp (15 ml) olive oil or avocado oil
¼ cup (60 ml) pepperoncini pepper juice from the jar
1 packet (28 g) dry ranch dressing mix
1 packet (28 g) onion soup mix
6 tbsps (85 g) unsalted butter sliced
8 whole pepperoncini peppers

Instructions

Pat the pork loin roast dry with paper towels. Heat the olive oil in a large skillet over medium-high heat. Add the pork and sear on all sides until browned, turning as needed.
3 lbs (1.36 kgs) boneless pork loin roast, 1 tbsp (15 ml) olive oil
Transfer the browned pork roast to a 6-quart (5.7 L) slow cooker. Pour the pepperoncini juice into the slow cooker around the meat.
¼ cup (60 ml) pepperoncini pepper juice
Sprinkle the dry ranch seasoning mix and onion soup mix evenly over the pork. Arrange the sliced butter and whole pepperoncini peppers on top.
1 packet (28 g) dry ranch dressing mix, 1 packet (28 g) onion soup mix, 6 tbsps (85 g) unsalted butter, 8 whole pepperoncini peppers
Cover and cook on LOW for 6–8 hours, or until the pork is tender enough to pull apart easily with two forks. Begin checking for tenderness near the earlier end of the cooking range, since pork loin is lean and can dry out if overcooked.
Shred the pork using two forks, then return it to the cooking juices in the slow cooker. Stir to coat the meat and serve warm with the pepperoncini peppers and some of the seasoned juices.

Notes

Cooking time can vary depending on the starting temperature, size, and shape of the pork roast, as well as the slow cooker. A roast going into the cooker straight from the refrigerator may take longer than one that has warmed slightly during preparation. Cook until the pork shreds easily rather than relying entirely on the clock.
Pork loin and pork tenderloin are different cuts and should not be used interchangeably in this recipe.
The seasoning packets already contain salt, so unsalted butter is recommended.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Slow Cooker Mississippi Pork Roast? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Mississippi Pork Roast appeared first on Noble Pig.

Korean Braised Short Ribs

Cathy Pollak — Tue, 13 Oct 2026 17:51:00 +0000

These Korean braised short ribs are seared before going into the slow cooker with gochujang, garlic, ginger, soy sauce, and brown sugar. The beef cooks until it’s fork-tender, then I thicken the sweet, spicy sauce enough to spoon over the ribs and steamed rice.

Slow Cooker Korean Braised Short Ribs with Gochujang

I make these Korean-inspired braised short ribs becuase I like tender beef with a sauce that’s both sweet and spicy. Gochujang has a spicy, fermented chile flavor I love, and with the soy sauce, brown sugar, garlic, and ginger, it turns into something I want all over my rice.

The short ribs cook for several hours until the meat is tender enough to separate from the bone with a fork. By then, the onions are soft, the beef has absorbed some of the sauce’s flavor, and there’s enough cooking liquid left to thicken for serving.

I serve the short ribs over steamed white rice with the softened onions, green onions, sesame seeds, and kimchi on the side. There’s always extra sauce afterward, and I save it all for another meal.

The Decisions Behind This Recipe

This is my Korean-inspired short rib recipe, not traditional galbi-jjim. I use three tablespoons of gochujang because I like the fermented chile flavor to be a real part of the sauce, not something I can barely pick out under all the beef stock. The brown sugar and mirin add sweetness to the heat from the gochujang, while the soy sauce, garlic, and ginger make the sauce something I want to spoon over rice.
Four cups of beef stock might seem like a lot for two pounds of short ribs, but I tested this with less and the sauce was too concentrated for me. With gochujang, soy sauce, brown sugar, and mirin already in the slow cooker, there’s lots of flavor to account for. I wanted enough liquid for the ribs to braise and enough sauce left afterward for the rice, onions, and whatever else ends up on my plate. I make extra sauce on purpose.
I would not put short ribs into a slow cooker without searing them first. Even if browning only made them look better, I would still do it. I want the dark brown exterior before the ribs spend hours in the sauce, because the slow cooker isn’t going to brown them for me. That needs to happen in the skillet.
I use bone-in short ribs because I like the flavor they have after a long braise, but I also like the way they look with the bone still attached. By the time they’re ready, the meat should pull away easily with a fork, but I don’t want it so far gone that the rib disappears into the sauce. I still want to recognize a short rib when I put it on the plate.
The sliced onion is not there just to flavor the cooking liquid and get thrown away later. I use a full cup because I want soft, sauce-soaked strands over the rice with the beef. They cook down for hours with the short ribs, and by the end, they’re part of dinner.
I finish the sauce separately after the short ribs are tender because I don’t want thin cooking liquid spreading all over the plate and disappearing into the rice. I skim off some of the fat first, then thicken the sauce until it lightly coats the ribs and onions but stays pourable. This way, I don’t have to reduce several cups of cooking liquid and concentrate the flavors more than I want.

Ingredients

Bone-in beef short ribs – Look for thick English-cut ribs with good marbling. These are the big, individually cut ribs you want for several hours in the slow cooker. Skip the thin flanken-style ribs for this recipe.
Sea salt, black pepper, and avocado or a neutral oil – Season the ribs lightly before searing them in a hot skillet. Both the soy sauce and gochujang have salt, so there’s no reason to season the beef heavily at this stage.
Yellow onion – Slice the onion thinly so it softens during the long cooking time. I leave the onions in the finished sauce and serve them over the rice with the beef.
Brown sugar – Brown sugar adds sweetness to the sauce and keeps the heat from the gochujang from becoming too much. Light or dark brown sugar are both fine. If you’re out, you can make my homemade brown sugar.
Fresh ginger and garlic – I use a lot of both because there’s lots of beef and sauce to season. Grate the ginger finely and use fresh garlic. Ground ginger and garlic powder aren’t going to taste the same.
Gochujang paste – Use Korean fermented chile paste, not bottled gochujang sauce, which is usually diluted and already seasoned. Gochujang varies in heat between brands, so taste the finished sauce before deciding whether it needs more.
Toasted sesame oil – You only need a teaspoon, but make sure it’s toasted sesame oil. It has a stronger, nuttier flavor than regular sesame oil.
Low-sodium soy sauce and beef stock – I use low-sodium soy sauce and beef stock because there’s already salt coming from the gochujang. The stock also keeps the sauce from getting too concentrated, and I want enough left to spoon over rice. If you can only find regular beef stock, wait until the end before adding any more salt.
Mirin or rice wine – Mirin is sweet, while unsweetened rice wine isn’t. Either is fine, but if you use rice wine, your sauce won’t be quite as sweet.
Cornstarch and cold water – Mix the cornstarch with cold water so you don’t end up with lumps in your sauce. I start with two tablespoons of cornstarch and only add more if the sauce needs it. I want it thick enough to coat a spoon but still easy to pour over the ribs and rice.
Green onions and sesame seeds – Scatter these over the finished ribs right before serving.

How to Make Korean Braised Short Ribs

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (season and sear the short ribs)
Pat the short ribs dry with paper towels, then rub them with the oil and season them all over with salt and black pepper. Heat a large, heavy skillet over medium-high heat and sear the ribs for 2 to 3 minutes per side, until they’re browned. Give them some room in the skillet and work in batches if you need to. I want the ribs browned on all sides, and they won’t get there if they’re crowded together in the skillet.
Step Two (make the gochujang braising sauce)
In a large bowl, whisk together the brown sugar, grated ginger, garlic, gochujang, toasted sesame oil, soy sauce, beef stock, and mirin until the gochujang is mixed through and the brown sugar has dissolved. The sauce will look thin at this point, which is fine. It still has several hours in the slow cooker before I thicken it on the stove.
Step Three (slow cook the short ribs)
Put the seared short ribs in the bottom of the slow cooker and scatter the sliced onions around them. Pour the gochujang sauce over everything, cover, and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours. Start checking the ribs at 8 hours on LOW or 4 hours on HIGH. A fork should slide into the beef without much resistance, and the meat should pull away from the bone easily. If they’re not tender enough, put the lid back on and give them more time.
Step Four (finish and thicken the sauce)
Carefully move the tender short ribs to a serving dish, then skim off any extra fat from the cooking liquid. Pour the sauce and softened onions into a large saucepan and bring it to a simmer. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl, then slowly whisk that into the sauce. Let it simmer for a few minutes until it lightly coats a spoon. If you want a thicker sauce, mix more cornstarch with cold water and add it gradually. Give it a minute to thicken before adding more, then taste the sauce and adjust the seasoning if needed.
Step Five (serve the short ribs)
Spoon the warm sauce and softened onions over the short ribs, then finish them with green onions and sesame seeds. I serve the ribs over steamed white rice with kimchi on the side, making sure there’s enough sauce for the rice. Save whatever is left for another meal. The sauce is not done working for you.

Recipe Tips

Don’t add all 4 tablespoons of cornstarch at once. The sauce needs a minute or two to thicken after each addition, and it’s much easier to add more than to fix a sauce you’ve made too thick.
If you want more heat, add gochujang a small amount at a time after the sauce has thickened. It also adds sweetness and salt, so taste between additions before deciding whether you need more.
It’s tempting to check on the ribs throughout the day, but every time you lift the lid, the slow cooker loses heat. Leave them alone until you’re getting close to the cooking time listed in the recipe. If they’re not tender when you check, give them more time with the lid on.
By the time the ribs are tender, the meat may be barely attached to the bone. Use a wide spatula or tongs underneath each rib when moving it out of the slow cooker. If you grab the bone and lift, there’s a good chance you’ll leave the beef behind.

Storage, Freezing and Reheating

Refrigerate leftover short ribs in shallow, airtight containers with their sauce for up to 3 to 4 days. Keeping the beef in the sauce helps prevent it from drying out when reheated.
If you refrigerate the ribs overnight, you may find a firm layer of fat across the top of the sauce the next day. That’s normal. Lift off as much or as little of it as you want before reheating.
Freeze the cooked ribs in their sauce for up to 3 months, using freezer-safe containers with room for expansion. Thaw overnight in the refrigerator before reheating.
I freeze extra sauce in smaller containers so I can use it later over rice, vegetables, or another meal.
Reheat the ribs with their sauce in a covered saucepan over low heat until they reach 165°F (74°C). Add a splash of beef stock or water if the sauce is too thick. You can also microwave individual portions with some sauce spooned over the beef.

FAQs

Can I use boneless beef short ribs instead of bone-in?
Yes. Look for well-marbled boneless short ribs, not a lean cut of beef. I like bone-in ribs for the flavor and the way they look on the plate, but boneless ribs will still work. Start checking for tenderness a little earlier because the size and thickness of the pieces are more important than the bone itself.
Are Korean braised short ribs spicy?
They have some heat from the gochujang, but the brown sugar, mirin, and beef stock keep the sauce from tasting like straight chile paste. How spicy they turn out depends on the brand of gochujang you use.
Can I make these in the oven instead of a slow cooker?
Yes. Sear the ribs in a Dutch oven, add the onions and braising sauce, cover it tightly, and cook at 325°F for about 2½ to 3½ hours. Check the liquid a few times because an oven lets more moisture evaporate than a slow cooker. Add a little stock if it’s getting low, then finish the sauce separately as directed once the ribs are tender.
Can I substitute gochugaru for gochujang?
Not directly. Gochugaru is dried Korean red pepper in flakes or powder form, while gochujang is a fermented paste with its own sweetness, salt, and thickness. Subbing one for the other in equal amounts would change the sauce in too many ways at once.
Can I make these gluten-free?
Yes, but check your labels. Use gluten-free tamari instead of regular soy sauce, and make sure your gochujang is labeled gluten-free because some brands contain wheat. Check the beef stock and mirin or rice wine too.
What should I serve with Korean braised short ribs?
Steamed white rice is my first choice because there is lots of sauce to spoon over it. I like kimchi on the side, then green onions and sesame seeds over the ribs. Korean cucumber salad, sautéed spinach, broccoli, or any vegetable that can handle a sweet, spicy sauce would also be good.

From My Kitchen Notes

Small observations from the margins.

I know when something needs more time, not more pressure.
I’ve never needed to pull something apart to know it’s ready.
There’s a difference between what adds value and what keeps me there.
I’ll never leave the best part at the bottom of the pot.
I can take the extra with me. I planned for it.
Some things get easier when they finally stop resisting.
Making room for tenderness has always been a priority.
I can tell when something has changed overnight.
I know how to keep something important without keeping it close.
Some things are easier to understand once they’ve cooled down.

Your Tub of Gochujang Isn’t Empty Yet

Gochujang Steak Bites – Seared steak, gochujang, honey, hoisin, garlic.
Slow Cooker Korean BBQ Chicken – Chicken, gochujang, slow cooker, BBQ sauce.
Gochujang Chicken Sandwich with Crispy Potato Chip Crust – Crispy chicken, gochujang glaze, potato chips.
Ground Turkey Stir Fry – Ground turkey, gochujang, honey.
Gochujang Pasta – Mushrooms, garlic, ginger, gochujang, cream.

This post may contain affiliate links. Please read my disclosure policy.

Korean Braised Short Ribs

Korean Braised Short Ribs are made with bone-in beef short ribs seared until browned, then slow-cooked in a sweet, spicy gochujang sauce with soy sauce, brown sugar, ginger, garlic, and mirin. The tender beef is served with softened onions and a lightly thickened sauce that's excellent over steamed rice.

Course Main Course

Cuisine Korean-Inspired

Keyword bone-in short ribs, gochujang short ribs, Korean beef short ribs, Korean braised short ribs, slow cooker Korean short ribs, slow cooker short ribs, spicy Korean short ribs

Prep Time 30

Cook Time 8

Total Time 8 30

Servings

Calories 430kcal

Author Cathy Pollak

Equipment

slow cooker 6-quart (5.7 L) For braising the short ribs.
large skillet (heavy). For preparing the gochujang braising liquid.
whisk For mixing the sauce and cornstarch slurry.
tongs For searing and transferring the short ribs.
Saucepan (large) For finishing and thickening the sauce.
mixing bowls (small). For preparing the cornstarch slurry.

Ingredients

Short Ribs:

4 large (2 lbs / 907 g) bone-in beef short ribs preferably English-cut
1 tbsp (15 ml) avocado oil or any neutral oil
½ tsp (3 g) fine sea salt
½ tsp (1 g) ground black pepper
1 cup (160 g) thinly sliced yellow onion

Gochujang Brasing Sauce:

⅓ cup (70 g) packed light brown sugar
2 tbsps (12 g) finely grated fresh ginger
¼ cup minced fresh garlic
3 tbsps (48 g) Gochujang (Korean chili paste) plus more to taste
1 tsp (5 ml) toasted sesame oil
½ cup (120 ml) low sodium soy sauce
4 cups (960 ml) low-sodium beef stock
½ cup (120 ml) mirin or rice wine

Sauce Thickener:

2 tbsps (16 g) cornstarch plus up to 2 additional tablespoons (16 g) if needed
2 tbsps (30 ml) cold water plus additional as needed

Garnish:

2-3 green onions chopped
1 tbsp (9 g) sesame seeds

Instructions

Pat the short ribs dry with paper towels. Rub with avocado oil and season evenly with salt and black pepper.
4 large (2 lbs / 907 g) bone-in beef short ribs, 1 tbsp (15 ml) avocado oil, ½ tsp (3 g) fine sea salt, ½ tsp (1 g) ground black pepper
Heat a large, heavy skillet over medium-high heat. Sear the short ribs for 2–3 minutes per side, working in batches if necessary, until well browned on all sides. Transfer the ribs to the slow cooker.
In a large mixing bowl, whisk together the brown sugar, ginger, garlic, gochujang, toasted sesame oil, soy sauce, beef stock, and mirin until the sugar dissolves and the gochujang is evenly distributed.
⅓ cup (70 g) packed light brown sugar, 2 tbsps (12 g) finely grated fresh ginger, ¼ cup minced fresh garlic, 3 tbsps (48 g) Gochujang (Korean chili paste), 1 tsp (5 ml) toasted sesame oil, ½ cup (120 ml) low sodium soy sauce, 4 cups (960 ml) low-sodium beef stock, ½ cup (120 ml) mirin
Arrange the sliced onions around the short ribs in the slow cooker. Pour the braising liquid over the beef and onions. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the short ribs are fork-tender and the meat separates easily from the bone. If the ribs are still firm, continue cooking and check again after 30–60 minutes.
1 cup (160 g) thinly sliced yellow onion
Carefully transfer the short ribs to a serving dish. Skim excess fat from the cooking liquid, then transfer the liquid and softened onions to a large saucepan.
Bring the cooking liquid to a simmer over medium heat. In a small bowl, whisk 2 tablespoons (16 g) cornstarch with 2 tablespoons (30 mL) cold water until smooth. Slowly whisk the slurry into the simmering liquid. Cook for 2–3 minutes, stirring frequently, until the sauce begins to thicken.
2 tbsps (16 g) cornstarch, 2 tbsps (30 ml) cold water
For a thicker sauce, mix additional cornstarch with an equal volume of cold water and gradually whisk it into the simmering liquid, allowing the sauce to thicken between additions. Use no more than 4 tablespoons (32 g) cornstarch total. The finished sauce should lightly coat a spoon while remaining pourable. Taste and adjust the seasoning or gochujang as desired.
Spoon the sauce and softened onions over the short ribs. Garnish with chopped green onions and sesame seeds. Serve warm over steamed rice, with kimchi or vegetables on the side, if desired.
2-3 green onions, 1 tbsp (9 g) sesame seeds

Notes

Four cups of beef stock prevent the sauce from becoming overly concentrated and leave extra for serving over rice.
Mix cornstarch with cold water, beginning with 2 tablespoons and adding more only if needed.
Refrigerate leftovers for 3–4 days or freeze for up to 3 months. Reheat the ribs in their sauce.
Nutrition is estimated for one bone-in short rib with approximately ¼ cup (60 mL) of finished sauce. Extra sauce, rice, and optional garnishes are not included.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Korean Braised Short Ribs? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Korean Braised Short Ribs appeared first on Noble Pig.

Carne Adovada

Cathy Pollak — Wed, 07 Oct 2026 16:48:07 +0000

I make my carne adovada with pork shoulder and a red chile sauce made from guajillo, ancho, and chipotle chiles. The pork gets fork-tender, and the sauce cooks down dark and concentrated enough that you’re going to want warm tortillas nearby.

Carne Adovada with Pork Shoulder, Guajillo, Ancho and Chipotle Chiles

If you’ve never had carne adovada, it’s a New Mexican dish of pork cooked in red chile sauce. Traditional versions are made with New Mexico red chiles, and that’s how they should be made. But I like changing things and I kept wanting a different chile flavor for mine, and that’s true of lots of other things I cook.

After messing with it for a while, I ended up on a trio of guajillo, ancho, and chipotle chiles. They’re so good together. The guajillos are where the red color comes from, the anchos, believe it or not, add sweetness in their own way, and the chipotles come in with smoke and heat without owning the room.

I like lots of sauce with this carne adovada, and I want the pork tender enough to pull apart with a fork without turning into shredded meat. I keep the pieces big enough that I’m still eating chunks of pork, and by the time they’re ready, the sauce is darker, thicker, and very much worth the tortillas I’m going to eat with it.

I’ll put the Dutch oven on the table with warm tortillas, chopped onion, and lime wedges, and that’s dinner. The leftovers are even better because the pork and sauce can go straight into breakfast burritos, tacos, quesadillas, or next to eggs and potatoes. This is a recipe I never mind having extra of.

The Decisions Behind This Recipe

Figuring out which chile combo I liked best took some time. I like guajillo, ancho, and chipotle chiles together in this sauce more than any other combination I tried. New Mexico red chiles are traditional for carne adovada, but I like the color, sweetness and spice I get from these three together.
Traditional carne adovada often starts with pork that has marinated in red chile sauce, sometimes overnight. I wanted to see if I could skip that without sacrificing the chile flavor. I make the sauce fresh and let the pork braise directly in it until the pieces are tender and the sauce has cooked down around them. By the time it comes out of the oven, I don’t miss the overnight head start.
Only half of the pork gets browned, which saves me from searing three pounds of it in batches. Three pounds of pork shoulder means a lot of batches if you try to sear every piece, and eventually the pot gets crowded enough that the pork starts steaming instead of browning anyway. Browning half leaves enough behind on the bottom of the Dutch oven for the sauce, and the rest of the pork gets all the time it needs in the chile braise.
I soak the dried chiles to soften them, then toss the soaking water. It can pick up a bitterness and dustiness from the chiles, even after rinsing them. I use chicken broth for the sauce instead of putting the soaking water back in.
Straining the chile sauce after blending is an extra step I don’t skip. Guajillo skins can stay noticeable no matter how long you run the blender, and I like this sauce completely smooth. It takes an extra minute, but it gives me the completely smooth sauce I want.
The vinegar goes in at two different times for a reason. One tablespoon gets blended into the sauce before the pork goes in the oven, then I stir in the second one after the braise is finished. The first cooks with the sauce, while the tablespoon at the end adds acidity after two hours in the oven.

Ingredients

Dried guajillo chiles – Look for chiles that still feel flexible instead of dry enough to crack apart in the bag. They account for the red color in the sauce and most of the dried-chile flavor.
Dried ancho chiles – These are darker and slightly sweeter than guajillos, which is why I use both instead of making the sauce from only one kind of chile.
Pork shoulder – This cut is made for a long braise. It has enough fat and connective tissue to turn tender without drying out, and I cut it into 1½-inch pieces so it stays in chunks instead of becoming shredded pork. Boneless country-style ribs from the shoulder could also be used.
Kosher salt and black pepper – Season the pork before it goes into the pot so the meat itself is seasoned, not only the sauce around it.
Avocado oil – I use this for browning because it has a neutral flavor and handles the heat well. Any neutral high-heat oil will do the same thing.
Yellow onion and garlic – These cook in the Dutch oven after the pork and become part of the blended chile sauce, along with what’s left behind from browning the pork.
Chipotle peppers in adobo – Use three peppers from the can, not three tablespoons of adobo sauce and definitely not three cans. They bring smoke and heat to the sauce. Use two for less heat, or four if you want it hotter.
Low-sodium chicken broth – This adds liquid to help braise the pork and lets you stay in control of the salt as everything cooks down.
White vinegar – It goes into the sauce before braising and again at the end, so the finished carne adovada has some acidity left after all that oven time.
Light brown sugar – One tablespoon is enough to soften any bitterness from the dried chiles without making the pork or sauce taste sweet. If you’re out, make a batch of my homemade brown sugar.
Dried oregano, ground cumin, and ground cloves – These season the chile sauce without any one of them taking over. The cloves are only a quarter teaspoon. It’s not going to taste like Christmas dinner.
Bay leaves – They simmer with the pork and sauce, then come out before serving.

How to Make Carne Adovada

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (soak the chiles)
Remove the stems and seeds from the guajillo and ancho chiles, then give them a good rinse under cool water to get rid of any dust. Cover them with hot water and set a small plate on top so they stay submerged. Let them soften for 20 to 25 minutes, then drain them and throw out the soaking water. I don’t use it in the sauce.
Step Two (brown some of the pork)
Pat the pork shoulder dry and season all of it with the salt and pepper. Heat half of the avocado oil in a Dutch oven over medium-high heat, then brown half of the pork in a single layer for 2 to 3 minutes per side. Once it’s browned on several sides, move it to a plate. The other half stays uncooked. It might look like I forgot about it, but I didn’t. I only need enough browned pork to leave some fond on the bottom of the pot for the sauce.
Step Three (make the red chile sauce)
Turn the heat down to medium, add the remaining avocado oil, and cook the onion until softened, about 5 to 6 minutes. Add the garlic for the last 30 seconds. Pour in ½ cup of the chicken broth and scrape up everything left from browning the pork. Transfer that to a blender with the softened chiles, chipotle peppers, remaining chicken broth, 1 tablespoon of the vinegar, brown sugar, oregano, cumin, and cloves. Blend for 1 to 2 minutes, until you’re not seeing large pieces of chile skin.
Step Four (strain the sauce)
Pour the chile sauce through a fine-mesh strainer set over a bowl and press it through with a spoon or flexible spatula. I take the time to do this because guajillo skins can survive a surprisingly long trip through a blender. Once you’ve pressed through as much sauce as you can, throw away what’s left in the strainer.
Step Five (braise the pork)
Pour the strained chile sauce back into the Dutch oven and bring it to a simmer, stirring often. Add the browned pork, the uncooked pork, and any juices on the plate, then add the bay leaves. Stir so the pork is coated, bring the sauce back to a simmer, cover the pot, and transfer it to a 325°F oven. Let it braise for 1½ to 2 hours, stirring after about an hour.
Step Six (check the pork and finish the sauce)
Start checking the pork at 1½ hours. I want a fork to slide into it easily and the pieces to pull apart with light pressure without completely falling apart. If the pork is still putting up a fight, cover the pot again and give it another 15 minutes before checking. Once it is ready, remove the bay leaves and stir in the remaining tablespoon of vinegar. Taste the sauce for salt before serving.

Recipe Tips

Even though you’re only browning half the pork, don’t crowd it into the pot. Give the pieces enough room in a single layer so they can brown instead of sitting in the liquid they release. You want color on the pork, not gray pork having a sauna.
Don’t start adjusting the salt or vinegar while the pork is still braising. The sauce reduces and concentrates in the oven, so something that seems like it needs help after 30 minutes can be completely different by the time the pork is tender. Wait until the end, add the last tablespoon of vinegar, then taste it.

Storage, Freezing and Reheating

Keep leftover carne adovada in an airtight container with all of its sauce in the refrigerator for up to 4 days. It’s very good after a night in the fridge, once the pork has spent even more time in the sauce.
When it’s cold, you may see a layer of pork fat firm up on top. You can remove some of it before reheating if you want, but there’s no need to perform surgery on the container.
Reheat the pork gently in its sauce in a covered pan over low heat, stirring now and then, until it’s hot. You can also reheat it in a covered baking dish in a 325°F oven. If the sauce has thickened more than you like in the refrigerator, add a small splash of chicken broth to loosen it.
Freeze the pork and sauce together in an airtight container for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently with the sauce.

FAQs

Is carne adovada spicy?
It does have spice from three chipotle peppers in adobo, but it’s not heat for the sake of making everybody miserable. But spice is very subjective, so you have to know where you are with that. The guajillo and ancho chiles aren’t very hot, and the amount of heat can vary from one can of chipotles to another.
Can I make it less spicy?
Yes. Use two chipotle peppers instead of three for a milder carne adovada. I wouldn’t leave them out completely because they also bring smoke to the sauce, but you are allowed to make dinner according to your own life.
Can I use New Mexico red chiles instead of guajillo and ancho chiles?
You can, but it will be a different sauce from this one. New Mexico red chiles are traditional in carne adovada, while I made this recipe around the flavor of guajillo and ancho chiles with chipotle added in. I haven’t tested an exact substitution, so I wouldn’t substitute them blindly and promise the same result.
Can I make carne adovada ahead of time?
Yes. Make it a day ahead, cool it, and refrigerate it in the sauce. Reheat it when you’re ready to eat.
What should I serve with carne adovada?
Warm flour or homemade corn tortillas are my first choice, with chopped onion, lime wedges, and cilantro if you have it. It’s also good with rice and beans, or you can add it to eggs the next morning.

From My Kitchen Notes

Small observations from the margins.

I don’t need every part of something to go through the same thing to end up in the same place.
I know when I’ve taken enough from something.
I’m aware of the difference between tenderness and falling apart.
I can leave something alone until it stops resisting me.
I don’t have to use everything I have at the beginning.
I don’t need to take every rough edge with me.
I know better than to decide what something needs before it’s finished.

I’d Stay for This Kind of Dinner

Instant Pot Barbacoa – Beef, chipotle, cumin, oregano.
Slow Cooker Chipotle Chicken – Chicken, chipotle, tomato, lime.
Chile Colorado Beef – Beef, red chile sauce, slow cooker.
Mexican Street Corn Stuffed Poblano Peppers – Poblanos, chorizo, corn, three cheeses.
Slow Cooker Pulled Pork Chile Verde – Pork, green chiles, garlic, spices.

This post may contain affiliate links. Please read my disclosure policy.

Carne Adovada

This carne adovada is made with tender pork shoulder braised in a smooth red chile sauce made from guajillo, ancho and chipotle chiles.

Course Dinner, Main Course

Cuisine American, New Mexican-Inspired

Keyword braised pork, carne adovada, carne adovada recipe, pork shoulder, pork shoulder braise, red chile sauce

Prep Time 30

Cook Time 2 15

Total Time 2 45

Servings

Calories 675kcal

Author Cathy Pollak

Equipment

Dutch Oven A 6 to 7-quart (5.7 to 6.6-liter) Dutch oven gives the pork enough room for browning and braising.
Blender Used to purée the softened dried chiles, aromatics, broth and seasonings into the red chile sauce.
large fine mesh sieve Removes pieces of chile skin that remain after blending.
mixing bowls Large enough to soak the dried chiles while keeping them submerged.
wooden spoon Useful for scraping the browned bits from the bottom of the Dutch oven.

Ingredients

8 dried (56 g) guajillo chiles stems and seeds removed
4 dried (48 g) ancho chiles stems and seeds removed
4 cups (960 ml) hot water
3 pounds (1.36 kg) boneless pork shoulder cut into 1½-inch (4 cm) pieces
2 tsps (6 g) kosher salt
1 tsp (2 g) ground black pepper
2 tbsps (30 ml) avocado oil divided
½ large yellow onion chopped
6 large cloves garlic smashed
2½ cups (600 ml) low-sodium chicken broth divided
3 chipotle peppers in adobo sauce
2 tbsps (30 ml) white vinegar divided
1 tbsp (13 g) packed light brown sugar
2 tsps (2 g) dried oregano leaves
2 tsps (4 g) ground cumin
¼ tsp (0.5 g) ground cloves
2 bay leaves

Instructions

Remove the stems and seeds from the guajillo and ancho chiles. Rinse the chiles under cool running water, rubbing the surfaces to remove any dust.
8 dried (56 g) guajillo chiles, 4 dried (48 g) ancho chiles
Place the chiles in a heatproof bowl and cover with the hot water. Set a small plate over the chiles to keep them submerged. Soak for 20 to 25 minutes, or until soft and flexible. Drain well and discard the soaking water.
4 cups (960 ml) hot water
Pat the pork shoulder dry with paper towels and season evenly with the salt and black pepper. Preheat the oven to 325°F (163°C).
3 pounds (1.36 kg) boneless pork shoulder, 2 tsps (6 g) kosher salt, 1 tsp (2 g) ground black pepper
Heat 1 tablespoon (15 ml) of the avocado oil in a large Dutch oven over medium-high heat. Add half of the pork in a single layer and brown for 2 to 3 minutes per side, until browned on several sides. Transfer the browned pork to a plate. Leave the remaining seasoned pork uncooked. Browning half of the pork creates enough fond for the red chile sauce without having to sear all 3 pounds (1.36 kg) in batches.
2 tbsps (30 ml) avocado oil
Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) avocado oil. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
½ large yellow onion, 6 large cloves garlic
Pour ½ cup (120 ml) of the chicken broth into the Dutch oven and scrape the bottom with a wooden spoon to loosen the browned bits. Transfer the onion, garlic, broth and browned bits to a blender.
2½ cups (600 ml) low-sodium chicken broth
Add the softened guajillo and ancho chiles, chipotle peppers, remaining 2 cups (480 ml) chicken broth, 1 tablespoon (15 ml) vinegar, brown sugar, oregano, cumin and cloves. Blend for 1 to 2 minutes, or until the red chile sauce is smooth and no large pieces of chile skin remain.
3 chipotle peppers in adobo sauce, 2 tbsps (30 ml) white vinegar, 1 tbsp (13 g) packed light brown sugar, 2 tsps (2 g) dried oregano leaves, 2 tsps (4 g) ground cumin, ¼ tsp (0.5 g) ground cloves
Pour the chile sauce through a fine-mesh strainer set over a bowl, pressing it through with a spoon or flexible spatula. Discard the solids remaining in the strainer.
Return the Dutch oven to medium heat. Pour in the strained chile sauce and bring to a simmer, stirring frequently.
Add the browned pork, uncooked pork and any accumulated juices to the Dutch oven. Add the bay leaves and stir to coat the pork in the sauce. Return to a gentle simmer.
2 bay leaves
Cover the Dutch oven and transfer to the oven. Braise for 1½ to 2 hours, stirring once after about 1 hour. Begin checking the pork at 1½ hours. The carne adovada is ready when a fork slides easily into the pork and the pieces pull apart with light pressure without completely falling apart.
Remove the Dutch oven from the oven and discard the bay leaves. Stir in the remaining 1 tablespoon (15 ml) vinegar. Taste and adjust the salt, if needed, before serving.

Notes

Use 2 chipotle peppers for less heat or 4 for a hotter, smokier sauce.
If the pork is still tough after 1½ hours, cover and continue braising in 15-minute intervals until fork-tender.
Refrigerate leftovers with the sauce for up to 4 days or freeze for up to 3 months.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Carne Adovada? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Carne Adovada appeared first on Noble Pig.

Slow Cooker Chipotle Chicken

Cathy Pollak — Tue, 29 Sep 2026 16:55:54 +0000

My slow cooker chipotle chicken is smoky, saucy and full of chile flavor, with enough spice to notice, but without overwhelming everything else. The chicken shreds easily after hours in the slow cooker and gets coated in the sauce before serving.

Shredded Chipotle Chicken for Tacos, Burritos and Bowls

This is the slow cooker chipotle chicken I make about once a month, sometimes for tacos or burrito bowls, but usually because I know I’ll be glad it’s in the refrigerator tomorrow.

It tastes smoky from the chipotle peppers and has some heat, but it’s not punishing. There’s enough sauce coating the shredded chicken that it tastes good on its own, which is important because I don’t bury every batch under cheese, avocado and everything else I can fit into a tortilla.

I’ve eaten it for dinner with rice and beans, put it over salads for lunch, rolled it into burritos and stood at the refrigerator eating a few pieces cold while deciding what I was supposedly there to get. At this point, I don’t make it because I have a specific plan for it. I make it because having it around usually turns out to be the plan. It’s lived in. It suits my life. It’s good.

The Decisions Behind This Recipe

I use a whole can of tomato paste instead of diced tomatoes or salsa. That sounds like a lot until the chicken spends several hours releasing its own juices into the slow cooker. The paste makes a sauce that coats the shredded chicken instead of leaving it sitting in a pool of tomato liquid. This is important when the final destination is a tortilla.
The chipotle peppers are a range because using two or four makes different dinners. Two are where I usually start. Four make their presence known. I chop up the peppers from the can instead of using only the adobo sauce because I want the chipotle flavor all through the chicken.
The honey doesn’t turn this into a sweet chicken recipe. With a full can of tomato paste, chipotles and lime in the sauce, two tablespoons have a way of taking the edge off without making honey the thing I taste. The lime does cut through the concentrated tomato and honey, especially when I’m using the chicken for more than one meal.
Yes, there’s fresh onion and garlic and onion powder and garlic powder. The powders season the sauce, while the diced onion and minced garlic cook down with the chicken. You can still see some of the diced onion once the meat is shredded, which I like. The powders aren’t a typo or an admission that I forgot I’d already added an onion.
I usually make this with chicken breasts because I want shredded chicken I can use in tacos one night or over rice the next. Thighs are fine, but they leave more fat in the sauce. Chicken breasts have always been the better option for me.
Once the chicken is shredded, I put it back in the slow cooker for ten minutes instead of calling it done. All the newly exposed pieces get coated in the sauce instead of only the outside of the chicken breasts. It’s a small step, but I notice when I skip it.

Ingredients

Chicken broth – Use low-sodium broth since there’s already kosher salt going into the sauce. If you only have regular broth, hold back some of the kosher salt and taste the chicken once it’s finished.
Tomato paste – One standard 6-ounce can. Make sure you’ve grabbed paste, not tomato sauce.
Chipotle peppers in adobo sauce – Look for the small can in the Hispanic foods aisle and chop the peppers, adding some of the sauce from the can too. You’ll have peppers left over. Freeze the rest for your next batch.
Honey – Whatever regular honey you keep in the kitchen is fine. You don’t need to bring out the expensive jar someone gave you as a gift.
Fresh lime juice – You’ll need one lime for the slow cooker. I keep another around in case I want more juice after the chicken is done.
Kosher salt – I use Diamond Crystal brand. A tablespoon of another salt, especially table salt, won’t give you the same result.
Onion powder, garlic powder, ground cumin and dried oregano – Nothing exotic here. These four pantry spices go right into the sauce.
Onion – One large onion, diced. It cooks with the chicken, so don’t worry about getting every piece the same size.
Fresh garlic – Four cloves, minced. Yes, there’s garlic powder too. We covered that above.
Boneless, skinless chicken breasts – About two pounds. Choose pieces that are close to the same size so they finish cooking around the same time.
Fresh cilantro – Optional, for serving. Leave it off if cilantro is not your thing.

How to Make Slow Cooker Chipotle Chicken

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the chipotle sauce)
Whisk the broth, tomato paste, chopped chipotles, honey, lime juice, salt, onion powder, garlic powder, cumin and oregano together right in a 6-quart slow cooker. The tomato paste will be stubborn for a minute, so keep going until the large lumps are gone. Stir in the diced onion and fresh garlic.
Step Two (add the chicken)
Put the chicken breasts in the slow cooker and turn them over a couple of times to coat both sides. I spoon some of the onion and sauce over the top before the lid goes on. There’s lots down there, so it may as well start out on the chicken too.
Step Three (cook on low)
Cover and cook on LOW for 5–6 hours, until the chicken reaches 165°F (74°C) and pulls apart easily with a fork. I start checking at about five hours because chicken breasts aren’t all the same size. If the chicken isn’t easy to shred yet, give it more time.
Step Four (shred and return to the sauce)
Move the chicken to a cutting board or large bowl and shred it with two forks. Put all of it back into the slow cooker and stir until the chicken is coated in the sauce. Cover and cook on HIGH for 10 more minutes. I know it looks ready to eat as soon as it’s shredded, but give it those ten minutes.
Step Five (taste and serve)
Taste the chicken now, after it’s had its time back in the sauce, and add more salt or fresh lime juice if it needs either one. Sprinkle on cilantro if you want it. Then use it for tacos, burritos, bowls, or eat it from a fork while you decide which of those sounds best.

Recipe Tips

If you’re not sure how much spice your household wants, start with two chipotle peppers. You can always use more the next time.
Start checking the chicken around the five-hour mark. The time is a guide, but chicken breast size, slow cookers and the starting temperature of the chicken vary. You want the chicken to reach 165°F and pull apart easily. There’s no reason to keep cooking it because I’ve said it could take six hours.
If you use boneless, skinless chicken thighs, start checking around four hours instead of assuming they need the same time as chicken breasts. Cook until they’re done and easy to shred.
Please don’t replace the tablespoon of Diamond Crystal with a tablespoon of table salt. They don’t measure the same by volume. Taste the chicken after its final ten minutes in the sauce, then decide whether it needs more salt or a squeeze of fresh lime. Sometimes acidity can do the trick.

Storage and Reheating

Let the chicken cool, then refrigerate it with its sauce in an airtight container for 3–4 days. Keep the sauce with the shredded meat so it’s there when you reheat it.
Freeze it in airtight containers or freezer bags for up to 3–4 months. I like smaller portions because I can thaw enough for a couple of tacos without committing to another entire week of chipotle chicken. Thaw it overnight in the refrigerator.
Reheat it with some of its sauce in the microwave or in a covered skillet over low heat. If the sauce has gotten too thick, add a small splash of broth. Shredded chicken breasts dry out pretty quickly when you heat them by themselves.

FAQs

How spicy is slow cooker chipotle chicken?
With two chipotle peppers, you’ll know they’re there without having chipotle take over dinner. Four makes a spicier batch. I use the range because people’s idea of “a little spicy” varies wildly, including among people who live in the same house.
What are chipotle peppers in adobo sauce?
They’re smoked, dried jalapeños packed in a seasoned sauce. You’ll find the small cans near the Hispanic ingredients at the grocery store. For this recipe, chop up the peppers instead of using only a spoonful of the sauce.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs make a richer batch and shred well. I use chicken breasts because I prefer them for all the different meals I make from one batch.
Can I put frozen chicken breasts in the slow cooker?
Thaw them first. Frozen chicken can spend too much time warming through in a slow cooker before it reaches a safe temperature. If I forgot to thaw the chicken, this becomes tomorrow’s dinner.
What can I make with leftover chipotle chicken?
Tacos, burritos and rice bowls are the obvious ones, but I’ve also put it over salads for lunch. Between this and my slow cooker shredded taco chicken, there’s a decent amount of shredded chicken in my refrigerator at any given time. For tacos, I use my homemade corn tortillas and add pickled red onions, pico de gallo or creamy Mexican avocado dressing. It’s also good in quesadillas, on nachos or over a baked potato.

From My Kitchen Notes

Small observations from the margins.

I don’t always know what I’m going to do with something when I start. I do know it needs to be good on its own.
Being surrounded by something and having it worked all the way through are different experiences.
Coming apart isn’t always the same thing as being finished.
Sometimes I have to put all the pieces back before I can tell what’s missing.
I’ve learned to start with an amount I can live with. Adding more is easier than wishing I hadn’t.
Some things come back in parts and finally get what they needed all along.
A lot of things stay in my life without ever being the ones I had a plan for.

Chicken Worth Making Extra Of

Slow Cooker Chicken Burrito Bowls – Chicken, black beans, tomatoes, green chiles.
Crispy Hawaiian Mochiko Chicken with Mango Aioli – Sweet rice flour, soy, ginger, mango aioli.
Tuscan Chicken Zucchini Casserole – Chicken, zucchini, cheese, baked casserole.
Slow Cooker Hawaiian Chicken – Pineapple, hoisin, garlic, sweet chile sauce.
Slow Cooker Korean BBQ Chicken – Korean barbecue sauce, shredded chicken, sweet chile.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Chipotle Chicken

Slow Cooker Chipotle Chicken cooks chicken breasts in a smoky chipotle sauce until tender, then the chicken is shredded and returned to the slow cooker to absorb more of the sauce.

Course Dinner, Lunch, Main Course

Cuisine Mexican-Inspired

Keyword chicken for burrito bowls, chicken for tacos, chipotle chicken, Crock Pot chipotle chicken, shredded chicken for tacos, shredded chipotle chicken, slow cooker chipotle chicken

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 190kcal

Author Cathy Pollak

Equipment

slow cooker (6 quart) Has enough room for the chicken breasts to cook in an even layer with the sauce surrounding them.
whisk Helps incorporate the tomato paste into the chicken broth and seasonings.
Cutting board or large bowl. Gives you room to shred the cooked chicken.
meat shredders or two forks. For shredding the chicken before returning it to the sauce.

Ingredients

1 cup (240 ml) low-sodium chicken broth
1 (6 oz /170 g) can tomato paste
2-4 chipotle peppers in adobo sauce chopped
2 tbsps (42 g) honey
juice of one lime
1 tbsp (9 g) kosher salt (I use Diamond Crystal)
1 tsp (2 g) onion powder
1 tsp (3 g) garlic powder
1 tsp (2 g) ground cumin
½ tsp (0.5 g) dried oregano leaves
1 large yellow onion diced
4 cloves garlic minced
2 lbs (907 g) boneless, skinless chicken breasts
chopped fresh cilantro (optional) for garnish

Instructions

Whisk together the chicken broth, tomato paste, chopped chipotle peppers, honey, lime juice, kosher salt, onion powder, garlic powder, cumin and oregano in a 6-quart slow cooker. Stir in the diced onion and minced garlic.
1 cup (240 ml) low-sodium chicken broth, 1 (6 oz /170 g) can tomato paste, 2-4 chipotle peppers in adobo sauce, 2 tbsps (42 g) honey, juice of one lime, 1 tbsp (9 g) kosher salt, 1 tsp (2 g) onion powder, 1 tsp (3 g) garlic powder, 1 tsp (2 g) ground cumin, ½ tsp (0.5 g) dried oregano leaves, 1 large yellow onion, 4 cloves garlic
Add the chicken breasts, turning to coat both sides in the chipotle sauce. Cover and cook on LOW for 5–6 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.
2 lbs (907 g) boneless, skinless chicken breasts
Transfer the chicken to a cutting board or large bowl and shred with two forks. Return the shredded chicken to the slow cooker and stir well to coat with the sauce.
Cover and cook on HIGH for 10 minutes, allowing the shredded chicken to absorb some of the sauce. Taste and add additional kosher salt or fresh lime juice, if needed. Garnish with chopped cilantro before serving, if desired.
chopped fresh cilantro

Notes

The amount of chipotle peppers controls much of the heat. Use 2 peppers for a milder result or increase to 4 for more heat and chipotle flavor.
Chicken thighs can be substituted for chicken breasts. Begin checking them at about 4 hours since they may cook sooner.
Thaw frozen chicken completely before adding it to the slow cooker.
This recipe was tested with low-sodium chicken broth and Diamond Crystal kosher salt. If using regular chicken broth, reduce the added salt and season to taste. Other brands of kosher salt, table salt and fine sea salt can be saltier by volume, so don't substitute them tablespoon for tablespoon.
Store cooled leftover chicken with its sauce in an airtight container in the refrigerator for 3–4 days. Freeze in an airtight freezer container or freezer bag for up to 3–4 months.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Slow Cooker Chipotle Chicken? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Chipotle Chicken appeared first on Noble Pig.

Stuffed Shells with Ricotta

Cathy Pollak — Tue, 22 Sep 2026 12:54:24 +0000

These stuffed shells with ricotta have a well-seasoned three-cheese filling with spinach, fresh herbs and garlic, baked in marinara and finished under the broiler until the mozzarella is browned on top.

Stuffed Shells with Ricotta, Spinach and Three Cheeses

I’m finally willing to admit and surrender to the pattern. I start thinking about stuffed shells as soon as fall shows up, which usually happens by way of the thermometer before the calendar has agreed to anything. It takes one cold evening for a pan of stuffed pasta sitting in marinara with cheese bubbling across the top to sound like a good idea. I fully accept this is an embarrassingly small amount of persuasion.

I’ve always called these my loaded-up ricotta shells baked in a bath of marinara. I realize that makes them sound like a baked potato, but I don’t have a better description and I’m not changing it now.

The ricotta filling has whole-milk ricotta, mozzarella, Parmesan, spinach, garlic, fresh basil and parsley, with enough seasoning that the cheese tastes good before it goes inside the shells. There’s lots of marinara on the bottom, more over the top and another handful of mozzarella before the pan goes into the oven.

And I always finish them under the broiler. I like the cheese melted, obviously, but I also like the browned spots on top and the marinara bubbling around the sides of the pan. The last few minutes are when they look like the stuffed shells with ricotta I was thinking about when the cooler weather dropped in the first place.

The shells themselves don’t need to be beautiful. Some are going to tear, others are going to sit completely off-center in the pan, and there will always be one looking like it lost a bet in the pot. Fill all of them anyway. Once they’re sitting in the sauce with mozzarella over the top, nobody cares. I don’t.

The Decisions Behind This Recipe

Whole-milk ricotta is what I always use for the filling. There’s spinach, Parmesan, mozzarella, garlic, herbs and a good amount of seasoning going into the bowl, and I like the richer ricotta under all of it. Part-skim technically works, but it’s not what I want when I make these.
Frozen chopped spinach is also completely on purpose. It blends into the ricotta mixture much more evenly than fresh spinach does, but you really have to squeeze the life out of it first. I thaw it, wrap it up and keep squeezing until I’m sure there can’t possibly be any water left. There usually still is.
The filling gets more seasoning than ricotta sometimes gets credit for needing. I use fresh garlic, Italian seasoning, garlic powder, onion powder, red pepper flakes, basil and parsley because ricotta and spinach can both absorb a lot of seasoning. I want the filling to taste good before it enters its pasta shell situationship.
I make sure to cook extra jumbo shells every single time. Some split, some tear, and others come out of the pot looking very Raggedy Ann-ish. And it’s fine. Starting with at least 25 means I’m not standing there at the end trying to make one rough-looking shell do the work of three.
I also put most of the marinara underneath the shells instead of pouring all of it over the top. Two cups go into the baking dish first, then the filled shells sit down into the sauce, and the last cup goes over them. They stay saucy without becoming unnoticeable under a red blanket.
It’s not a necessary step, but I never stop at melted mozzarella. Once the stuffed shells are hot, I switch over to the broiler for a few minutes and wait for browned spots across the top. Melted cheese does the work, but browned, toasty cheese is what I really want.

Ingredients

Jumbo pasta shells – I cook at least 25 even though I know I won’t use all of them. A few always split or tear in the pot, and I’d rather have extras sitting there than get to the end with filling left and nowhere to put it.
Whole-milk ricotta cheese – One 15-ounce tub is the base of the filling. I use whole-milk because I like the richer texture once the spinach, egg, other cheeses, herbs and seasonings are mixed in. I’ve thought about making this with my homemade ricotta cheese, but it’s much softer than commercial ricotta, so I don’t think it’s a good fit for stuffed shells.
Mozzarella and Parmesan cheese – I use some of the mozzarella in the ricotta filling and the rest goes over the shells before baking. Parmesan stays in the filling and adds a noticeable salty cheese flavor.
Frozen chopped spinach – Five ounces is enough to get spinach throughout the ricotta without turning this into a spinach stuffed shells recipe. Thaw it completely, then squeeze it way more than you think you need to.
Egg – This helps the ricotta filling set as it bakes instead of staying loose inside the shells.
Garlic, garlic powder and onion powder – Fresh garlic in the filling is the main garlic flavor, while the powders distribute the seasoning more evenly through the ricotta. I like using both.
Fresh parsley and basil – Both go into the filling, and I save some parsley for the top after the shells come out of the oven.
Italian seasoning, red pepper flakes, kosher salt and black pepper – These do a lot of the seasoning in the ricotta filling. The red pepper flakes are there for warmth, but not enough to make the stuffed shells spicy.
Marinara sauce – You need three cups total. Most goes underneath the shells and the rest goes over the top. Use one you like because this isn’t a tiny background amount of sauce.
Avocado oil – You only need enough to toss with the drained shells so they don’t glue themselves together while they cool. Any neutral oil is fine.

How to Make Stuffed Shells with Ricotta

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (cook the shells)
Preheat the oven to 400°F and lightly coat a 9 x 13-inch baking dish with cooking spray. Cook at least 25 jumbo pasta shells according to the package directions. I always cook extra because a few are going to tear, split or somehow come out of the pot looking like a problem, and I have no interest in discovering I’m three shells short once the filling is already mixed. Drain them well, drizzle with oil and toss gently so they don’t stick together while they cool enough to handle.
Step Two (make the ricotta filling)
Add the ricotta cheese, 1 cup mozzarella, Parmesan, very well-drained spinach, egg, garlic, 1 tablespoon parsley, basil, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt and black pepper to a large bowl and mix until everything is evenly distributed. The spinach is the only thing I’m somewhat bossy with, so squeeze it really well before it goes in, then squeeze it again because frozen spinach is committed to holding onto water and ricotta doesn’t need the extra theater.
Step Three (fill the shells)
Spread 2 cups marinara across the bottom of the baking dish, fill each jumbo shell with the ricotta cheese mixture and arrange them in a single layer over the sauce. Don’t start rejecting shells because one has a tear in it. If it still holds filling and can sit in the dish without falling apart, it keeps its job.
Step Four (add the sauce and cheese)
Spoon the remaining 1 cup marinara over the shells, then scatter the remaining 1 cup mozzarella across the top. I don’t completely bury everything in sauce because there’s already lots underneath, and I want some of the pasta and cheese exposed so the top can brown.
Step Five (bake and broil)
Bake uncovered for 20 minutes, until the stuffed shells are hot and the mozzarella is melted. If you want the browned cheese on top, switch the broiler to 500°F and stay nearby for the next 3 to 5 minutes. Really keep an eye on it. One minute the cheese is pale, and the next minute it isn’t. Pull the pan when the mozzarella is browned the way you like it, then scatter the remaining parsley over the top and serve.

Recipe Tips

Cook the jumbo shells just until they’re tender enough to fill. They still have another 20 minutes in the oven, and the softer they get in the pot, the more likely they are to tear when you start filling them.
Keep the shells in a single layer in the baking dish. They can sit right next to each other, but stacking them means some get more heat and browned cheese than others, and I’ve never been into creating a stuffed-shell hierarchy.
If you decide to broil the cheese, stay close once the broiler goes on. Three to five minutes is usually enough, but broilers do whatever they want and they do it really quickly.

Make-Ahead, Storage and Reheating

You can assemble the entire pan up to one day ahead, cover it tightly and refrigerate it until you’re ready to bake. I let the dish sit out while the oven preheats, then plan on giving it a few extra minutes if everything is still very cold. If I’m broiling the cheese afterward, I wait until the stuffed shells are hot before switching over to the broiler.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. I like to keep some marinara with the shells so the pasta and filling don’t dry out while they sit.
For more than one serving, I reheat them covered in a 350°F oven until hot, then uncover near the end if I want the cheese on top exposed again. Individual portions are fine in the microwave, although you lose the browned cheese and get soft mozzarella instead.
You can also freeze the assembled shells before baking. Wrap the dish well and freeze for up to 3 months, then thaw overnight in the refrigerator before baking. That’s how I prefer to do it because I’d rather bake the pan once than cook the whole thing, freeze it and ask it to go through all of that again.

FAQs

Why is my ricotta filling watery?
The spinach is the first thing I’d blame. Frozen spinach holds a crazy amount of water even after it looks thawed and drained, so squeeze it very thoroughly before it goes into the ricotta filling. Different brands of ricotta can also vary in moisture, but I don’t routinely drain the whole-milk ricotta I use for these stuffed shells.
Do you cook jumbo shells before stuffing them?
Yes. Cook them according to the package directions until they’re flexible enough to open and fill without cracking. I don’t cook them any farther than that because they still have time in the oven once they’re stuffed.
Can I make stuffed shells with ricotta without spinach?
Yes. Leave it out and don’t replace it with anything. You’ll end up with a more cheese-forward filling, while the ricotta, mozzarella, Parmesan, egg, garlic, herbs and seasonings can stay the same.
Why do my stuffed shells tear?
Usually because they’ve gotten too soft, stuck together or had a rough time in the pot. That’s why I cook extras from the beginning and toss them gently with a little oil after draining. A small tear still doesn’t concern me. If the shell can hold the ricotta filling, it’s going into the pan.

From My Kitchen Notes

Small observations from the margins.

Just because it split open doesn’t mean it has to be thrown away. Sometimes it still holds what I need it to be.
Adding more doesn’t always improve anything. I just have to know when I’ve reached it.
Being surrounded by something good is different from being buried in it.
I’ve spent a lot of time trying to keep everything together when a small tear was never the real problem.
I don’t need boundaries from anything that can hold what’s important to me.
I’ll give some things another twenty minutes. There are others I already know are done.
I can keep something together for quite a while by giving it somewhere good to end up.

When Red Sauce and Cheese Are Dinner

Baked Manicotti – Ricotta, spinach, pasta shells, marinara, mozzarella.
Bake Rigatoni – Rigatoni, ground beef, mozzarella, red sauce.
Pasta Pie – Rigatoni, meat sauce, mozzarella, baked upright.
Pizza Casserole – Pasta, pizza sauce, mozzarella, pizza toppings.
Spicy Roasted Tomato Vodka Pasta – Roasted grape tomatoes, vodka sauce, pasta, Parmesan.

This post may contain affiliate links. Please read my disclosure policy.

Stuffed Shells with Ricotta

Stuffed Shells with Ricotta are packed with a seasoned spinach and three-cheese filling, baked with plenty of marinara and finished under the broiler for browned mozzarella on top.

Course Main Course

Cuisine Italian-American

Keyword cheese stuffed shells, Italian American stuffed shells, Ricotta Stuffed Shells, stuffed shells with ricotta, stuffed shells with ricotta cheese

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 540kcal

Author Cathy Pollak

Equipment

large pot Gives the jumbo pasta shells enough room to cook without crowding.
Colander Drains the pasta thoroughly before the shells are filled.
mixing bowls Has enough room to evenly mix the spinach, cheeses, herbs and seasonings into the ricotta filling.
baking dish 9 x 13 Holds the stuffed shells in a single layer with lots of marinara on the bottom.

Ingredients

cooking spray
25 jumbo pasta shells
1 tbsp (15 ml) avocado oil or any other neutral oil
1 tub (15 oz / 425 g) whole milk ricotta cheese
2 cups (8 oz /227 g) shredded mozzarella cheese divided
1 cup (100 g) grated Parmesan cheese
5 oz (142 g) frozen, chopped spinach thawed and squeezed very dry
1 large egg
4 cloves garlic minced
2 tbsps (8 g) chopped fresh parsley divided
1 tbsp (3 g) chopped fresh basil
2 tsps (4 g) Italian seasoning
½ tsp (1.5 g) garlic powder
½ tsp (1 g) onion powder
¼ tsp (0.5 g) red pepper flakes
¼ tsp (0.8 g) kosher salt
¼ tsp (0.5 g) black pepper
3 cups (710 ml) marinara sauce divided

Instructions

Preheat oven to 400°F (204°C). Lightly coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray.
cooking spray
Cook at least 25 jumbo pasta shells according to package directions, allowing extra shells for any that tear or break during cooking. Drain well, drizzle with avocado oil and carefully toss to prevent sticking. Set aside until cool enough to handle.
25 jumbo pasta shells, 1 tbsp (15 ml) avocado oil
Meanwhile, add ricotta cheese, 1 cup (113 g) mozzarella, Parmesan, spinach, egg, garlic, 1 tablespoon (4 g) parsley, basil, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt and black pepper to a large bowl. Mix thoroughly until the spinach, cheeses, herbs and seasonings are evenly distributed throughout the ricotta filling.
1 tub (15 oz / 425 g) whole milk ricotta cheese, 2 cups (8 oz /227 g) shredded mozzarella cheese, 1 cup (100 g) grated Parmesan cheese, 5 oz (142 g) frozen, chopped spinach, 1 large egg, 4 cloves garlic, 2 tbsps (8 g) chopped fresh parsley, 1 tbsp (3 g) chopped fresh basil, 2 tsps (4 g) Italian seasoning, ½ tsp (1.5 g) garlic powder, ½ tsp (1 g) onion powder, ¼ tsp (0.5 g) red pepper flakes, ¼ tsp (0.8 g) kosher salt, ¼ tsp (0.5 g) black pepper
Spread 2 cups (473 ml) marinara sauce evenly over the bottom of the prepared baking dish. Fill each cooked jumbo shell with the ricotta cheese mixture and arrange the stuffed shells in a single layer over the marinara.
3 cups (710 ml) marinara sauce
Spoon the remaining 1 cup (237 ml) marinara sauce over the stuffed shells and sprinkle evenly with the remaining 1 cup (113 g) mozzarella.
Bake uncovered for 20 minutes, until the stuffed shells are heated through and the mozzarella is completely melted.
Set the broiler to 500°F (260°C) and broil for 3 to 5 minutes, watching closely, until the mozzarella is browned to your liking. Remove from the oven and sprinkle with the remaining 1 tablespoon (4 g) parsley before serving.

Notes

Squeeze the thawed spinach very well before adding it to the ricotta filling. Removing as much water as possible keeps excess moisture out of the filling.
Cook at least 25 jumbo shells even though you may not use every one. Some inevitably tear or split during cooking, and shells with small tears can still be filled and baked.
Watch the mozzarella continuously once the baking dish goes under the broiler. Broilers vary considerably, and the cheese can move from melted to browned quickly.
The stuffed shells are ready to serve once they’re heated through and the mozzarella is completely melted. I like to broil them for 3 to 5 minutes afterward for browned cheese on top, but this step can be skipped. If you do broil, make sure your baking dish is rated for broiler use because some stoneware and glass baking dishes are not. A disposable aluminum foil pan can be used instead, or you can brown the mozzarella with a kitchen torch after baking.
Nutritional values are estimates and can vary with the brands of ricotta, mozzarella, Parmesan, marinara and pasta used.

Nutrition

Have you made these Stuffed Shells with Ricotta? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Stuffed Shells with Ricotta appeared first on Noble Pig.

Air Fryer Maple Glazed Salmon

Cathy Pollak — Mon, 21 Sep 2026 11:57:05 +0000

This air fryer maple glazed salmon marinates in maple syrup, soy sauce, garlic and black pepper before getting another brush of the maple mixture halfway through cooking. It’s an easy weeknight salmon dinner with lots of flavor and only eight minutes in the air fryer.

Air Fryer Maple Glazed Salmon with a Maple Soy Marinade

Rice goes on while this maple glazed salmon is marinating, and whatever vegetable I have planned usually gets figured out somewhere in those 30 minutes. Once the salmon goes into the air fryer, dinner happens quickly from there, which is what I want on a weeknight anyway.

There isn’t much to keep track of with this one. I can deal with everything else I’m eating while the salmon sits in the maple soy marinade, then give it another brush halfway through cooking and let the air fryer finish it. I have no interest in turning dinner into a marathon when eight minutes will do.

The maple soy glaze gets sticky around the edges as it cooks and does that sweet-salty thing maple and soy do so well together. By the time the salmon comes out, I’m usually waiting on the rice instead of the fish.

The Decisions Behind This Recipe

Maple is one of the main flavors, and pancake syrup isn’t the same thing. The real stuff mixes right into the soy sauce and gives the marinade all the sweetness it needs.
Low-sodium soy sauce is what I use because the salmon sits in it for 30 minutes. Regular soy sauce makes it too salty for me, while low-sodium keeps it savory without drowning out the maple.
Garlic powder is very much on purpose. Fresh garlic sounds better until the pieces start getting too dark in an air fryer. The powder disappears right into the maple soy marinade, and with the maple already caramelizing on the salmon, fresh garlic doesn’t need to get involved.
Thirty minutes is enough time for the marinade. The salmon gets the maple, soy, garlic and pepper, and I still get to make dinner without planning half my day around a piece of fish.
Before the salmon goes into the marinade, I set some of the maple soy mixture aside. That clean portion gets brushed over the salmon halfway through cooking, when the surface is already hot and the maple can really start doing its thing. I get the sticky maple soy coating I want without making a second sauce in a saucepan, an extra step I’m fine not to have.

Ingredients

Salmon fillets – Try to choose fillets that are close in thickness so they finish cooking at about the same time. They don’t need to match perfectly, but one very thin piece will try to leave the party early.
Pure maple syrup – Use the real thing. Maple is one of the main flavors in the recipe, so pancake syrup is not a convincing substitute.
Low-sodium soy sauce – This gives the marinade its savory, salty side without overpowering the maple during that 30-minute soak.
Garlic powder – The powder blends into the marinade and doesn’t leave tiny chunks of fresh garlic on the salmon that can get too dark in the air fryer.
Coarsely ground black pepper – I use a coarser grind because I like seeing the pepper once it’s mixed into the maple and soy.

How To Make Air Fryer Maple Glazed Salmon

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the maple soy marinade)
Whisk together the maple syrup, low-sodium soy sauce, garlic powder and black pepper. Before the salmon goes anywhere near it, set aside some of the maple soy mixture for brushing later. Pour the rest into a large zip-top bag, add the salmon, seal it up and refrigerate for 30 minutes.
Step Two (get the salmon into the air fryer)
Take the salmon out of the bag and discard the marinade that was in contact with the raw fish. Arrange the fillets in a single layer in the air fryer basket, leaving a little room between them. Cook at 375°F (190°C) for 8 minutes, keeping in mind that thicker fillets will need a little longer.
Step Three (brush with more maple soy mixture)
At the 4-minute mark, open the air fryer and brush each fillet with the maple soy mixture you set aside earlier. The surface is hot by now, so that second coating gets sticky very quickly.
Step Four (finish cooking and serve)
Close the air fryer and cook for the remaining 4 minutes, or until the salmon is done the way you like it and flakes easily with a fork. Serve it right away.

Recipe Tips

Set aside some of the maple soy mixture before the raw salmon goes into the rest. That reserved portion is what you’ll use for the halfway brush, and anything left in the bag after marinating the salmon gets discarded.
Maple syrup can darken quickly in the air fryer, so don’t assume a caramelized surface means the salmon is overcooked. Pay more attention to the fish itself and whether it has reached the doneness you want.
Give the fillets some room in the basket instead of overlapping them. If all four won’t fit comfortably, cook the salmon in batches.
Thirty minutes in the marinade gives me time to get rice going and deal with a vegetable. I wouldn’t stretch it into an hours-long soak because the soy sauce keeps seasoning the fish while it sits.
If you want the basic method without the maple soy marinade, my air fryer salmon recipe is where I go into timing, temperature and the general method in more detail.
Don’t shove the maple syrup back in the pantry and forget about it. My crispy maple-mustard glazed chicken cutlets give you another reason to leave it on the counter.

Storage and Reheating

Keep leftover maple glazed salmon in an airtight container in the refrigerator for up to 3 days. I usually leave the fillets whole instead of breaking them apart because they hold onto their moisture better that way.
To reheat them in the air fryer, use 325°F (165°C) for a few minutes and start checking early. The maple on the surface can darken again as it reheats, so I use a lower temperature than I do the first time around and stop as soon as the salmon is warm.
The microwave is fine when the convenience needs to wins. Use short intervals and don’t keep going once the center is warm, because salmon will go from reheated to regrettable very quickly.

FAQs

Can I use skin-on salmon?
Yes. Put the fillets skin-side down in the air fryer basket and leave them that way while they cook. The maple soy marinade seasons the exposed flesh while the skin stays underneath.
Can I use regular soy sauce instead of low-sodium soy sauce?
You can, but the finished salmon will be much saltier. Since it sits in the marinade for 30 minutes, I like low-sodium soy sauce so the maple still gets to be one of the main flavors.
Can I use pancake syrup instead of pure maple syrup?
I wouldn’t. Maple is too important to the recipe for pancake syrup to stand in for it, and the flavor isn’t the same.
How do I know when the salmon is done?
It should flake easily with a fork, and the center should be cooked to the doneness you like. Thickness is more important than timing, so eight minutes is my cooking time, not a promise every salmon fillet has signed.
Can I marinate the salmon longer than 30 minutes?
I wouldn’t turn this into an all-afternoon marinade. Thirty minutes gives the maple soy mixture enough time with the salmon, and the soy sauce keeps seasoning the fish the longer it sits.

From My Kitchen Notes

Small observations from the margins.

More time doesn’t always make something better. Sometimes it means I left it sitting there longer.
Thirty minutes can be okay when something is truly taking in what you’ve given it.
I tend to trust things more when they know what they need and stop asking for extras.
Heat has always had a way of making certain situations easier to read.
A second coating at the right moment can change a lot without starting over.
Eight minutes isn’t very long, but it’s long enough for something to become distinctly itself.
A general knowing when something is done is useful information. Knowing when I’m done waiting for it is useful too.

Salmon and I Have a Very Flexible Arrangement

Honey Glazed Salmon – Honey, soy sauce, garlic, sweet glaze.
Miso Glazed Salmon – Miso, soy sauce, brown sugar, savory glaze.
Bourbon Glazed Salmon – Bourbon, brown sugar, soy sauce, glazed salmon fillets.
Grilled Honey Soy Lime Salmon Skewers – Honey, soy sauce, fresh lime, grilled salmon skewers.
Chipotle Jalapeño Popper Stuffed Salmon Rolls – Salmon, cream cheese, jalapeño, smoky chipotle.

This post may contain affiliate links. Please read my disclosure policy.

Air Fryer Maple Glazed Salmon

Air Fryer Maple Glazed Salmon uses a quick maple-soy marinade and a second brush of the maple mixture halfway through cooking. The salmon cooks in only eight minutes for an easy weeknight dinner with plenty of sweet and savory flavor.

Course Main Course

Cuisine American

Keyword Air Fryer Maple Glazed Salmon, air fryer maple salmon, maple glazed salmon, maple salmon air fryer, Maple Soy Salmon

Prep Time 5

Cook Time 8

Marinating: 30

Total Time 43

Servings people

Calories 255kcal

Author Cathy Pollak

Equipment

Air Fryer A basket-style air fryer allows hot air to circulate around the salmon while the maple-soy coating cooks onto the surface.
Ziploc bag Gives the salmon plenty of contact with the maple-soy marinade during the 30-minute marinating time.
mixing bowls (small) For holding the portion of maple-soy mixture reserved before the raw salmon is added.
pastry brush Makes it easy to add another coating of the reserved maple-soy mixture halfway through cooking.

Ingredients

⅓ cup (105 g) maple syrup
3 tbsps (45 ml) low-sodium soy sauce
½ tsp (1.5 g) garlic powder
½ tsp (1 g) coarsely ground black pepper
1 lb (454 g) salmon fillets

Instructions

Whisk the maple syrup, low-sodium soy sauce, garlic powder and black pepper together until well combined. Reserve a small portion of the maple-soy mixture for brushing, then pour the remaining marinade into a large zip-top bag. Add the salmon fillets, seal the bag and refrigerate for 30 minutes.
⅓ cup (105 g) maple syrup, 3 tbsps (45 ml) low-sodium soy sauce, ½ tsp (1.5 g) garlic powder, ½ tsp (1 g) coarsely ground black pepper , 1 lb (454 g) salmon fillets
Remove the salmon from the marinade and discard the marinade from the bag. Arrange the salmon fillets in the air fryer basket in a single layer with space between them. Air fry at 375°F (190°C) for 8 minutes, adjusting the cooking time as needed for the thickness of the fillets.
After 4 minutes, brush the salmon with the reserved maple-soy mixture. Return the basket to the air fryer and continue cooking until the salmon is cooked to your preferred doneness and flakes easily with a fork.
Serve immediately.

Video

Notes

For the best maple flavor, use pure maple syrup rather than pancake syrup.
Salmon fillets vary in thickness, so use the 8-minute cooking time as a guide and check thicker pieces for doneness before serving.
Reserve the maple-soy mixture for brushing before adding the raw salmon. Discard the marinade that has been in contact with the raw fish.
Arrange the fillets in a single layer without overlapping so hot air can circulate around each piece.
If your salmon fillets are different thicknesses, begin checking the thinner pieces first and remove them when they are done.
Nutrition information is calculated using approximately 25% of the maple-soy marinade, since most of the marinade is discarded after the salmon is removed from the bag.
Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Nutrition

Have you made this Air Fryer Maple Glazed Salmon? I’d love to hear how it turned out — leave a comment below and let me know.

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The post Air Fryer Maple Glazed Salmon appeared first on Noble Pig.

Chile Colorado Beef (Slow Cooker)

Cathy Pollak — Thu, 17 Sep 2026 11:20:21 +0000

This chile Colorado beef made in the slow cooker is my shortcut to tender beef cooked in red chile sauce without making the sauce from dried chiles. Warm tortillas are still my favorite way to serve it, and the leftovers can become dinner all over again.

Chile Colorado Beef with a Slow Cooker Shortcut

I ate chile Colorado in Mexican restaurants for years before I ever thought about making it at home. Then one day I noticed a can of chile Colorado sauce sitting next to the enchilada sauce at the market, bought it, took it home and started messing around. I’ve been making it this way ever since.

Back then, I wasn’t trying to make the red chile sauce from dried chiles, and the slow cooker was really the only thing I had time for. I needed the beef to cook while I was doing everything else. This was never meant to be the traditional way of making chile Colorado. It was always supposed to be an easy way for me to make it often.

I used chuck roast because I wanted the beef to cook in the red chile sauce for hours and eventually get tender enough to pull apart with a fork. The canned sauce was already doing the part I wanted to skip, and after some experimenting, I had an easy way to make chile Colorado without making the red chile sauce myself.

There are a couple of things in this recipe that can look excessive on paper, especially the amount of beef and chili powder. They’re not accidents. Five pounds of beef belongs in this much sauce, and the chili powder is there for a reason too.

And no, I don’t brown the roast first. If I’m taking the shortcut, I’m taking the shortcut.

The Decisions Behind This Recipe

The shortcut in this chile Colorado beef recipe is Las Palmas Red Chile Sauce. Traditional chile Colorado starts with dried chiles that are soaked, blended and turned into a red chile sauce. I’m skipping that process and starting with the canned sauce instead. One important thing to know is that this is not enchilada sauce, and enchilada sauce won’t give you the same flavor in this recipe.
The amount of beef is on purpose. I use 5 pounds of chuck roast because there’s a lot of red chile sauce in the slow cooker. If you cut the beef way back and leave everything else the same, the proportions will be off. One large roast is fine, but if all you can find are two smaller chuck roasts, make sure they add up to at least 5 pounds. A little more is fine.
Then there’s the chili powder, and there’s a decent amount of it. I use regular Gebhardt Chili Powder. You don’t want to use cayenne, chipotle powder or another concentrated ground chile. Those are completely different animals, and that amount would be a terrible surprise in this dish.
I add the masa harina at the end. It thickens the red chile sauce, but it also adds flavor, which is why I prefer it to flour or cornstarch. I like the sauce a little thicker once the beef is pulled apart and returned to the slow cooker. If you want a thinner sauce, you can leave the masa harina out, but you’ll also be leaving out the flavor it adds.

This post may contain affiliate links. Please read my disclosure policy.

Ingredients

Las Palmas Red Chile Sauce – This is the shortcut that makes this chile Colorado beef possible without making red chile sauce from dried chiles. Use the canned red chile sauce, not enchilada sauce. They aren’t interchangeable, and the flavor will be completely different.
Beef bouillon cubes – They add more beef flavor to the red chile sauce without adding more liquid.
Gebhardt Chili Powder – This is the regular chili powder I’ve always used for this recipe. The amount is divided, with some going into the slow cooker at the beginning and the rest added when I finish the sauce. Don’t substitute cayenne, chipotle, ancho powder or another concentrated ground chile.
Ground cumin – Adds the earthy flavor I like in the red chile sauce.
Dried oregano – I use dried oregano because it can cook right along with the beef for hours in the slow cooker.
Onion powder and garlic powder – They season the sauce without adding extra prep.
Finely ground black pepper – It needs it.
Boneless beef chuck roast – You need at least 5 pounds because this recipe makes a lot of sauce. One large chuck roast is fine, or use two smaller roasts that add up to 5 pounds or a little more.
Masa harina – I add this at the end to thicken the red chile sauce and give it some corn flavor. If you want a thinner sauce, you can leave it out, but I think the flavor is better with it.

How to Make Chile Colorado in the Slow Cooker

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the red chile sauce)
Pour the Las Palmas Red Chile Sauce into a 6- to 7-quart slow cooker, then stir in the beef bouillon, 2 tablespoons of the chili powder, cumin, oregano, onion powder, garlic powder and black pepper. Add the chuck roast and turn it a couple of times so the sauce gets around the meat.
Step Two (slow cook the beef)
Cover and cook on LOW until the beef pulls apart easily with a fork, about 7 hours for one large roast. I try not to put refrigerator-cold beef into the slow cooker because starting temperature does affect cooking time. If you’re using two smaller chuck roasts that add up to at least 5 pounds, start checking them earlier because they can become tender sooner. The cooking time is only a guide, so if the beef is still firm when you try to pull it apart, it’s not done yet. Give it another 30 minutes and check again.
Step Three (pull the beef apart)
Move the beef to a large cutting board or platter and pull it apart with two forks. Take a look at the red chile sauce before you do anything else. It will still be thin at this point, and if that’s how you like your chile Colorado, return the beef to the slow cooker, stir it in and call it good.
Step Four (finish the sauce)
If you want the thicker sauce I make, leave the slow cooker on LOW and whisk in the remaining ¼ cup chili powder and the masa harina. The masa harina thickens the sauce, but it also adds flavor, which is why I use it instead of cornstarch or flour. Return the pulled beef to the slow cooker, stir it into the red chile sauce, cover and cook for another hour, or until the sauce has thickened the way you want it.

Recipe Tips

Let the beef tell you when it’s done. Slow cookers vary, roast sizes vary and meat has a mind of its own. If the chuck roast doesn’t pull apart easily with a fork, it needs more time.
Trim the large pieces of visible fat from the outside of the chuck roast before it goes into the slow cooker. You don’t need to find every bit of fat through the meat, but removing the big exterior pieces keeps that extra fat out of the red chile sauce.
Leftover chile Colorado makes some of my favorite sloppy tacos. I use my homemade corn tortillas and add pickled red onions, pico de gallo and creamy Mexican avocado dressing. There’s enough going on that I don’t even bother trying to keep them neat.
You can also turn the beef into a hot cheesy dip. Add lots of cheese and serve it with my fried tortilla chips, or spread the chile Colorado in a baking dish and bake it under my hot corn dip. The last one gets out of hand, which is probably why I like it. If I had to pick a favorite side dish for this chile Colorado, it would be my chipotle hot honey skillet cornbread. It works together.

Storage and Reheating

Store leftover chile Colorado in an airtight container in the refrigerator for up to 4 days. The sauce gets thicker as it sits, which I like. Reheat it on the stovetop or in the microwave, adding a small splash of water if the sauce is thicker than you want.
This freezes really well. Freeze the beef and red chile sauce together in an airtight freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator, then reheat it on the stovetop or in the microwave until hot.

FAQs

Can I use enchilada sauce instead of Las Palmas Red Chile Sauce?
No. Enchilada sauce has a different flavor and seasoning profile, and it changes this chile Colorado more than you might expect. I use Las Palmas Red Chile Sauce and wouldn’t substitute enchilada sauce.
Is chile Colorado spicy?
I don’t find it particularly hot, but everyone’s heat tolerance is different. The important thing is to use regular Gebhardt Chili Powder, not cayenne, chipotle powder or another concentrated ground chile. With the amount used in this recipe, that substitution could make your chile Colorado extremely hot.
Do I really need 5 pounds of chuck roast?
Yes. I wouldn’t go below 5 pounds unless you’re also reducing the sauce and seasonings. There’s a lot of red chile sauce in this recipe, and using less beef without changing anything else will give you a much saucier result.
Why isn’t my chuck roast falling apart?
It needs more time. If the chuck roast is still firm or difficult to pull apart with a fork, keep cooking it and check again in 30 minutes.
Can I use two smaller chuck roasts?
Yes. Two smaller chuck roasts are fine as long as they total at least 5 pounds. They may be ready sooner than one large roast, so start checking them before the 7-hour mark.
Do I have to use masa harina?
Technically, no, but I would. The masa harina thickens the red chile sauce and adds corn flavor that flour or cornstarch won’t give you. I’ve made it without the masa harina, and I don’t like it as much.
Do I need to brown the beef first?
No. The chuck roast goes straight into the slow cooker. This is the shortcut version of chile Colorado, so I keep the shortcut where it actually saves work.

From My Kitchen Notes

Small observations from the margins.

Lots of things need more time than I think they should. Arguing with that rarely speeds anything up.
I trust what happens after the waiting more than what happens at the beginning.
I find it interesting what changes once a lid comes off.
Some things get better when left alone. Others get colder.
There’s a difference between giving something room and abandoning it.
A shortcut still has to take you somewhere worth going.
I won’t keep rescuing things once they’ve had enough time to figure themselves out.
I pay attention to what happens between the big moments. When something lets me into the chapter but not the paragraphs, I reconsider everything.

When Dinner Has Hours to Figure It Out

Slow Cooker BBQ Beef – Chuck roast, barbecue sauce, smoky seasoning, four ingredients.
Slow Cooker Tangy Brisket – Beef brisket, tangy sauce, long slow cook, tender slices.
Slow Cooker Chicken Burrito Bowls – Chicken, black beans, tomatoes, green chiles, rice.
Slow Cooker Korean BBQ Chicken – Chicken, Korean barbecue sauce, sweet heat, pulled chicken.

Chile Colorado Beef (Slow Cooker)

Chile Colorado beef made in the slow cooker is an easier way to make tender chuck roast in red chile sauce without preparing the sauce from dried chiles. The beef cooks low and slow until it pulls apart easily, then masa harina and chili powder are used to thicken the sauce.

Course Main Course

Cuisine Mexican-Inspired

Keyword chile colorado beef, chile colorado recipe, Chile Colorado Style Beef (Slow Cooker), chuck roast recipe, red chile beef, slow cooker chile Colorado, slow cooker chile Colorado beef, slow cooker chuck roast

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 550kcal

Author Cathy Pollak

Equipment

slow cooker (6-7 quart). Provides enough capacity for the chuck roast and red chile sauce without overcrowding the cooker.
Cutting board or platter (large). Gives you enough room to pull the cooked chuck roast apart before returning it to the sauce.
meat shredders or two forks. Used to pull the tender chuck roast apart.
whisk Incorporates the masa harina and chili powder into the red chile sauce before the beef is returned to the slow cooker.

Ingredients

1 (28 oz 794 g) can Las Palmas Red Chile Sauce
3 beef bouillon cubes
¼ cup plus 2 tbsps (~46 g) Gebhardt chile powder divided
1 tbsp (6 g) ground cumin
1 tbsp (3 g) dried oregano leaves
2 tsps (5 g) onion powder
1 tsp (3 g) garlic powder
1 tsp (2 g) finely ground pepper
5 lbs (2.27 kg) boneless beef chuck roast trimmed of most visible fat
¼ cup (30 g) masa harina

Instructions

Add the red chile sauce, beef bouillon, 2 tablespoons chili powder, cumin, oregano, onion powder, garlic powder and black pepper to a 6- to 7-quart slow cooker and stir to mix. Add the chuck roast and turn to coat it in the sauce. For more consistent cooking time, avoid putting the beef into the slow cooker refrigerator-cold. Cover and cook on LOW until the beef pulls apart easily with a fork, about 7 hours for one large roast. Begin checking earlier if using two smaller roasts, since they can become tender sooner. If the beef is still firm or difficult to pull apart, continue cooking and check again every 30 minutes until it pulls apart easily.
1 (28 oz 794 g) can Las Palmas Red Chile Sauce, 3 beef bouillon cubes, ¼ cup plus 2 tbsps (~46 g) Gebhardt chile powder, 1 tbsp (6 g) ground cumin, 1 tbsp (3 g) dried oregano leaves, 2 tsps (5 g) onion powder, 1 tsp (3 g) garlic powder, 1 tsp (2 g) finely ground pepper, 5 lbs (2.27 kg) boneless beef chuck roast
Transfer the chuck roast to a large cutting board or platter and pull the beef apart with two forks. The red chile sauce will be thin at this point. For a thinner sauce, return the beef to the slow cooker and stir it into the sauce.
To thicken the sauce, leave the slow cooker on LOW and whisk the remaining ¼ cup chili powder and masa harina into the sauce until well incorporated. Return the pulled beef to the slow cooker and stir to coat. Cover and cook on LOW for 1 hour longer, or until the sauce has thickened.
¼ cup (30 g) masa harina

Video

Notes

Use one large chuck roast or two smaller chuck roasts totaling approximately 5 pounds. Two smaller roasts will often become tender sooner, so begin checking them before the suggested cooking time.
The cooking time is a guide. Starting temperature, the size and thickness of the roast and differences among slow cookers can affect how long the beef takes to become tender. If it doesn't pull apart easily with a fork, continue cooking it.
Use Las Palmas Red Chile Sauce, not enchilada sauce. The two aren't interchangeable in this recipe and will give you a different result.
I use regular Gebhardt Chili Powder. Don't substitute chipotle chile powder, cayenne or another concentrated ground chile for it.
The masa harina thickens the red chile sauce and also contributes flavor. If you prefer the sauce thinner, you can skip the thickening step and return the pulled beef directly to the sauce.

Nutrition

Have you made this Chile Colorado Beef (Slow Cooker)? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chile Colorado Beef (Slow Cooker) appeared first on Noble Pig.

Finnish Salmon Soup (Lohikeitto)

Cathy Pollak — Wed, 16 Sep 2026 16:38:50 +0000

Finnish salmon soup, or lohikeitto, is made with tender chunks of salmon and Yukon Gold potatoes in a creamy seafood broth with leeks, carrots, allspice and lots of fresh dill. I use skinless salmon and prepared seafood stock so this traditional Finnish soup can be on the table in about 40 minutes.

Creamy Finnish Salmon Soup with Potatoes and Fresh Dill

Finnish salmon soup, or lohikeitto, touches a very specific part of my memory because I’ve eaten some form of potatoes, cream, dill and white pepper my whole life. I grew up around Eastern European food, where white pepper has this very open invitation to almost everything. My grandmother treated black pepper like you were making a very bad decision and ruining whatever you were making. She added white pepper to soup, potatoes, meat and every sauce. The idea of rationing it never crossed her mind.

So the first time I tasted those flavors in a creamy soup with salmon, I was already on board. Living in the Pacific Northwest also means salmon is normal dinner food for me. I don’t need an occasion or a special trip to find it because good salmon is readily available where I live.

What I really wanted was a weeknight version of this soup that didn’t need me to make fish stock at 4 pm on a Tuesday. Yes, I wanted the seafood flavor, the cream, the potatoes and all the dill, but I also wanted something I could make quickly. Using prepared seafood stock and skinless salmon got me there without adding another hour or a pile of fish parts to the kitchen.

The Decisions Behind This Recipe

Using prepared seafood stock is what made this possible for a weeknight dinner. I still wanted the broth to taste like seafood, and skinless salmon means there’s almost nothing to do to the fish besides cut it into chunks. I’m super happy to let somebody else make the stock if it means I get to make lohikeitto more often.
I use ground allspice and white pepper and give them about 30 seconds in the butter after the leek and carrots have softened. Warming ground spices in the butter helps wake up their aroma before the stock goes in and gets them dispersed through the base of the soup. Whole allspice berries are traditional in lots of lohikeitto recipes, but I like not having to warn everybody at the table that one of the innocent-looking things in the bowl is definitely not a potato.
Cutting the Yukon Gold potatoes into large 1-inch chunks gives them enough size to stay intact instead of dissolving into the broth. It’s important that they cook completely before the salmon goes into the pot. Once the salmon is in, you don’t want a stubborn potato to finish cooking while the fish slowly turns into drywall.
The cream goes in before the salmon for the same reason. I bring the broth back to a gentle simmer first, then add the fish. At that point, everything else is done and the salmon becomes the timer. Give it a few minutes to turn opaque and cook through, and then we’re finished.
And the dill is not a garnish. Half a cup goes into the soup after I take the pot off the heat. Fresh dill loses a lot of its flavor when it cooks too long, so I want the heat from the soup to soften it without boiling the life out of it.

Ingredients

Salmon – I use a skinless salmon fillet and cut it into 1-inch chunks. You want pieces large enough that you still get a good piece of salmon on the spoon after it cooks.
Yukon Gold potatoes – Yukon Golds are my first choice because they stay together in the soup instead of crumbling into the broth. I peel them and cut them into 1-inch chunks, about the same size as the salmon. Red potatoes or another waxy potato can work, but I would skip Russets because they break down more easily as they cook.
Leek – Use the white and light green parts. Leeks are notorious for hiding dirt between their layers, so slice it first and wash it really well. There’s always more dirt in there than seems possible.
Carrots – Two medium carrots add sweetness and color without turning this into vegetable soup.
Seafood stock – This adds seafood flavor before the salmon ever goes into the pot. Vegetable stock is my first substitute. Chicken stock works, but it’s not going to taste the same. Seafood stock, sometimes labeled fish stock, is easier to find than you think. You’ve probably walked past it a hundred times without noticing it.
Heavy cream – This is what gives lohikeitto its creamy broth, but don’t expect it to make the soup thick. There’s no flour or roux in this recipe. The cream adds richness while the broth stays very much a broth.
Fresh dill – I use a full ½ cup because dill is part of the flavor of this soup, not something thrown over the top for a photograph. Fresh dill is the way to go for this recipe because dried dill doesn’t give you the same flavor.
Ground allspice – Allspice is one spice, not a spice blend, which is worth mentioning because the name has confused people forever. A small amount gives the broth a warm background flavor that goes really well with the cream and potatoes.
Ground white pepper – Of course there’s white pepper. My grandmother would probably come back and revoke my Eastern European credentials if there weren’t. It seasons the soup without leaving black specks throughout the pale broth.
Unsalted butter – I use it to cook the leek and carrots before adding the ground spices. Unsalted butter lets me control the salt myself, especially since seafood stocks vary.
Bay leaf – One goes into the broth.
Kosher salt – Start with the amount in the recipe and taste again before serving. Seafood stock can range from mild to salty, so this isn’t the place to go all in until you’ve tasted the finished broth.

How to Make Finnish Salmon Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (soften the leek and carrots)
Melt the butter in a large pot or Dutch oven over medium heat, then add the leek and carrots. Cook them for about 5 minutes, stirring once in a while, until the leek is soft and translucent. You don’t want browning because we’re not trying to caramelize the vegetables. They only need to soften.
Step Two (season the broth and cook the vegetables)
Add the allspice and white pepper and stir them around in the butter for about 30 seconds, then add the potatoes, seafood stock, salt and bay leaf. Bring it to a boil, lower the heat and let it simmer for 10–12 minutes. Before you move on, stick a knife into one of the potatoes and a carrot and make sure both are tender. Once the salmon goes in, that’s basically the end of the cooking, and you’re not sacrificing the fish because one stubborn potato needed another eight minutes.
Step Three (add the cream and salmon)
Stir in the heavy cream and let the soup come back to a gentle simmer, then add the salmon. Keep it at a simmer for 3–4 minutes, until the salmon is opaque and cooked through. I want chunks of salmon in the bowl, not a pot full of tiny flakes because I got distracted and boiled the heck out of it.
Step Four (finish with lots of fresh dill)
Take the pot off the heat, pull out the bay leaf and stir in the fresh dill. A full ½ cup looks like a lot until it’s in the soup, and then it’s just right. I add it after the heat’s off so it still tastes fresh. Taste the broth again for salt and white pepper, ladle the soup into bowls, add more dill on top if you want, and that’s it.

Recipe Tips

Make sure the potatoes and carrots are completely tender before the salmon goes in. This is the place to stop and check. If a potato still needs another eight minutes, give it those eight minutes before the salmon gets anywhere near the pot.
Keep the salmon pieces as even in size as you can. When the chunks are the same size, they finish cooking at about the same time, which is important when salmon is only in the broth for a few minutes.
Once the cream and salmon are in the pot, you want a simmer, not a rolling boil. Check a piece of salmon if you’re unsure whether it’s ready. It should be opaque and separate easily when tested.
You’ll want to taste the broth again after you add the cream. Cream softens the way salt and seasoning come across, so a soup that tasted seasoned five minutes ago may need another pinch of salt or white pepper before it goes to the table.
And don’t freak out because the broth looks thin. Finnish salmon soup is creamy, but this recipe is not a thick salmon chowder. There’s no flour or roux, so the broth is supposed to look like that.

Storage and Reheating

Store leftover Finnish salmon soup in an airtight container in the refrigerator for up to 3 days. I would reheat only the amount you plan to eat instead of warming and cooling the whole pot over and over because the salmon is already cooked and every trip back to the stove cooks it more.
Warm it slowly over low heat, stirring occasionally, until it’s hot, but don’t bring it back to a hard boil. The broth may look a little different straight from the refrigerator as the cream and fat chill, but low heat and a good stir should bring it back together.
I don’t recommend freezing this soup. Between the cream, potatoes and already-cooked salmon, there are too many textures that can come back from the freezer differently than when they went in. This is one to eat for lunch for the next couple of days.

FAQs

What is lohikeitto?
Lohikeitto is Finnish salmon soup made with salmon, potatoes and a creamy broth, usually with leek and lots of fresh dill. The name literally refers to salmon soup in Finnish.
How do you pronounce lohikeitto?
The Finnish pronunciation is roughly LOH-hee-kayt-toh, with the first syllable stressed and the double t held a little longer. I checked this against a native Finnish pronunciation before putting my American mouth on the record. Wink.
Is Finnish salmon soup the same as salmon chowder?
No. This soup is creamy, but the broth stays fluid. There’s no flour or roux in this recipe, so it should not have the thick consistency you would expect from an American-style chowder.
Can I use frozen salmon?
Previously frozen salmon is fine. Thaw it completely first, then cut it into 1-inch chunks and cook it the same way as fresh salmon. I wouldn’t add frozen chunks directly to the soup because then your 3–4 minute cooking time goes out the window.
What kind of potatoes are best for Finnish salmon soup?
I use Yukon Gold potatoes because they get creamy and tender without breaking down too much in the broth. Red potatoes or another waxy potato are my first substitutes. I would skip Russets because they break down more easily as they cook.
What can I substitute for seafood stock?
Vegetable stock is my first choice. Chicken stock can work, but the finished soup is not going to taste like seafood. Since the salmon only cooks in the broth for a few minutes, the stock is responsible for most of the seafood flavor in the broth.
Can I use half-and-half or milk instead of heavy cream?
Heavy cream is what I recommend. Half-and-half or milk will make the broth less rich and can be less forgiving if the soup gets too hot, so I wouldn’t call either one an equal substitution.
Can I use dried dill instead of fresh dill?
You can, but I don’t want you to if you can get fresh dill because it’s a main flavor in lohikeitto. If dried dill is all you have, I might start with 2 tablespoons, taste the finished soup and add more if you think it needs it. Dried dill doesn’t taste like fresh, so I wouldn’t try to match the full ½ cup of fresh dill tablespoon for tablespoon.

From My Kitchen Notes

Small observations from the margins.

Some traditions feel familiar before they have any right to.
If something needs too much explaining, I’m probably not into it.
I’ve stopped waiting to understand certain things before enjoying them.
I’ve gotten very good at knowing when something is almost right. And when it’s exactly wrong.
I notice patterns even when I wish I didn’t.
I don’t need every question answered to know when something has my attention.
There are things I simplify and things I don’t. Knowing the difference is most of life.
Four minutes of anything can change the whole situation.

Potatoes Have Never Hurt a Pot of Soup

Ham and Cabbage Soup – Ham, cabbage, potatoes, savory broth.
Loaded Baked Potato Soup – Potatoes, bacon, sharp cheddar, sour cream.
Corn Chowder – Sweet corn, smoky bacon, potatoes, creamy broth.
Chicken Pot Pie Soup – Chicken, potatoes, vegetables, thick creamy broth.
Dill Pickle Soup – Dill pickles, potatoes, tangy creamy broth.

This post may contain affiliate links. Please read my disclosure policy.

Finnish Salmon Soup (Lohikeitto)

Finnish Salmon Soup (Lohikeitto) has tender salmon, Yukon Gold potatoes, leeks and carrots in a creamy fish broth seasoned with allspice, white pepper and lots of fresh dill. Using prepared fish stock and skinless salmon keeps the recipe to about 40 minutes.

Course Main Course, Soup

Cuisine Finnish

Keyword creamy salmon soup, Finnish salmon soup, Finnish salmon soup lohikeitto, Finnish salmon soup recipe, Finnish soup, lohikeitto, lohikeitto recipe, salmon potato soup, salmon soup

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 627kcal

Author Cathy Pollak

Equipment

Dutch Oven or large pot. A 5- to 6-quart (4.7- to 5.7-liter) pot gives the vegetables and salmon enough room to cook without crowding.
chef knife For slicing the leek and carrots and cutting the potatoes and salmon into evenly sized pieces.
Cutting board Use a separate clean surface for cutting the salmon or thoroughly wash the board after preparing the vegetables.
measuring cups and spoons For measuring the stock, cream and seasonings.
wooden spoon For softening the vegetables and stirring the soup without breaking apart the salmon.

Ingredients

2 tbsps (28 g) unsalted butter
1 large leek white and light green parts only, thinly sliced
2 medium carrots sliced
¼ tsp (0.5 g) ground allspice
¼ tsp (0.6 g) ground white pepper plus more to taste
1 lb (454 g) Yukon Gold Potatoes peeled and cut into 1-inch (2.5 cm) chunks
4 cups (946 ml) seafood stock
½ tsp (3 g) kosher salt plus more to taste
1 bay leaf
1 cup (237 ml) heavy cream
1 lb (454 g) skinless salmon fillet cut into 1-inch (2.5 cm) chunks
½ cup (20 g) chopped fresh dill plus more for serving

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the leek and carrots and cook for about 5 minutes, stirring occasionally, until the leek is soft and translucent but has not browned.
2 tbsps (28 g) unsalted butter, 1 large leek, 2 medium carrots
Add the allspice and white pepper and cook for about 30 seconds, stirring constantly, until fragrant. Add the potatoes, seafood stock, salt and bay leaf. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes and carrots are tender when pierced with a knife.
¼ tsp (0.5 g) ground allspice, ¼ tsp (0.6 g) ground white pepper, 1 lb (454 g) Yukon Gold Potatoes, 4 cups (946 ml) seafood stock, ½ tsp (3 g) kosher salt, 1 bay leaf
Stir in the heavy cream and return the soup to a gentle simmer. Add the salmon and simmer gently for 3–4 minutes, or until the salmon is opaque and cooked through. Avoid boiling the soup vigorously once the salmon has been added so the pieces remain intact and the fish doesn't overcook.
1 cup (237 ml) heavy cream, 1 lb (454 g) skinless salmon fillet
Remove the pot from the heat and discard the bay leaf. Stir in the fresh dill while the soup is off the heat. Taste and season with additional salt and white pepper as needed.
½ cup (20 g) chopped fresh dill
Ladle the Finnish salmon soup into bowls and garnish with additional fresh dill. Serve immediately.

Notes

Cut the salmon into evenly sized 1-inch (2.5 cm) chunks so the pieces cook at approximately the same rate.
Make sure the potatoes and carrots are tender before adding the salmon, since the salmon needs only 3–4 minutes to cook.
Keep the soup at a gentle simmer after adding the cream and salmon. A vigorous boil can overcook the fish and break apart the salmon pieces.
Yukon Gold potatoes are my preference, but another waxy potato can be substituted.
If seafood stock is unavailable, vegetable stock is my preferred substitute. Chicken stock can also be used, although it will change the flavor of the soup.
Add the fresh dill after removing the pot from the heat.

Nutrition

Have you made this Finnish Salmon Soup? I’d love to hear how it turned out — leave a comment below and let me know.

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