1 teaspoon dried rosemary
3 cloves garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
1 1/2 cups lard
1/4 cup olive oil
1 tablespoon dried thyme
1/4 cup dried basil
Chili powder to taste
In a small saucepan over low heat, melt lard and olive oils. Bring mixture to a boil over medium heat. Stir in rosemary and garlic. Boil about 5 minutes, stirring constantly. Remove from heat and stir in thyme, basil and oregano; heat through.
Other seasoning to taste:
In a small bowl, mix olive oil, garlic powder and chili powder. Combine well. Heat oil slowly in a small saucepan over low heat. Heat slowly over medium heat. When oil reaches medium-low, gently stir in basil and oregano. Reduce heat to medium.
Remove slow cooker and place on the floor of slow cooker. Cover and cook on low M for 8 to 10 hours, or until all the fall of the vegetables are tender. Serve warm with tortilla chips, salsa or hamburger buns.
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