Slow Cooker Mexican Pork Chili |
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Prep Time: 0 Minutes Cook Time: 390 Minutes |
Ready In: 390 Minutes Servings: 10 |
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I was craving chili and I had some beans and pork roast to use up, so I came up with this recipe. Ingredients:
2-3 lb pork roast |
4 tomatillos- diced |
5 cloves garlic-minced |
3 tablespoon red cooking wine |
1 tablespoon vinegar |
1 teaspoon chili ancho powder |
2 bay leaves |
1/2 teaspoon ground cumin |
1/4 teaspoon mexican oregano |
2 teaspoons dried cilantro |
1/2 teaspoon cracked pepper |
3 tablespoon tomato paste |
3 chipotle chilies in adobo w/ sauce-minced |
2 cups water |
2 tablespoons chicken bouillon |
1 white onion minced |
2- 15oz cans black beans, rinsed and drained |
1- 15oz can red beans, rinsed and drained |
toppings |
green onions- chopped |
crumbles queso freso |
limes |
tortilla chips |
Directions:
1. Place pork roast in slow cooker, add all dry ingredients except chicken bouillon over pork roast.
2. Then add all remaining ingredient to crock pot, except beans!. Mix water and chicken bouillion together, then add to crock pot. Cook on high for about 5 hours.
3. After 5 hours remove lid and shred porkand remove bone if you used bone in roast, then add beans and mix together. Cover and let cook another 1-1/2 hours.
4. Serve in bowls and top with crumbled queso fresco, green onions, limes and tortilla chips.
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