Name: Pork Chili Slow Cooker
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes; 1 onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 can diced tomatoes; 1 can black beans, drained and rinsed; 1 can kidney beans, drained and rinsed; 1 can corn kernels, drained; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (adjust to taste); Salt and pepper, to taste; 2 cups beef broth; Chopped fresh cilantro, for garnish; Shredded cheddar cheese, for topping; Sour cream, for topping; Sliced green onions, for garnish

Instructions

In a large skillet over medium-high heat, brown the pork cubes in batches until evenly seared on all sides. Transfer the browned pork to the slow cooker.
In the same skillet, add diced onion, minced garlic, and red bell pepper. Sauté for 2-3 minutes until vegetables are softened. Add the sautéed vegetables to the slow cooker.
Add the diced tomatoes, black beans, kidney beans, corn, chili powder, cumin, paprika, cayenne pepper, salt, and pepper to the slow cooker. Give everything a good stir to combine.
Pour the beef broth over the mixture in the slow cooker, ensuring that all ingredients are submerged.
Cover and cook on low heat for 6-8 hours or on high for 3-4 hours, until the pork is tender and the flavors have melded together.
Taste and adjust seasoning if needed before serving.
Ladle the pork chili into bowls and top with chopped fresh cilantro, shredded cheddar cheese, a dollop of sour cream, and sliced green onions.
Serve the chili hot with your favorite crusty bread or cornbread for a complete meal.

Ingredients

Instructions

Nutrition Facts

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