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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Smoky Slow-Cooked Chili
2. Photo: Randy Mayor; Styling: Leigh Ann Ross
3. This hearty slow cooker pork chili with pinto beans gets its smoky flavor from the combination of chili powder, cumin, oregano. tomatillos, and Mexican-style hot tomato sauce.
4. Worthy of a special occasion
5. Rate and Review | Read Reviews (54)
6. Yield: 8 servings
7. Total: 5 Hours, 35 Minutes
8. Recipe from
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16. Recipe Time
17. Total: 5 Hours, 35 Minutes
18. Nutritional Information
19. Amount per serving Calories: 357
20. Fat: 14.4g
21. Saturated fat: 5.2g
22. Monounsaturated fat: 5.6g
23. Polyunsaturated fat: 2g
24. Protein: 27.7g
25. Carbohydrate: 27.7g
26. Fiber: 6.8g
27. Cholesterol: 84mg
28. Iron: 3.4mg
29. Sodium: 594mg
30. Calcium: 113mg
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40. pound ground pork
41. pound boneless pork shoulder, cut into 1/2-inch pieces $
42. cups chopped onion $
43. /4 cups chopped green bell pepper
44. garlic cloves, minced
45. tablespoons tomato paste
46. cup lager-style beer (such as Budweiser) $
47. tablespoons chili powder
48. tablespoon ground cumin
49. teaspoons dried oregano
50. /4 teaspoon freshly ground black pepper
51. tomatillos, quartered
52. bay leaves
53. (14 1/2-ounce) cans plum tomatoes, undrained and chopped
54. (15-ounce) can no-salt-added pinto beans, drained
55. (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
56. smoked ham hock (about 8 ounces)
57. /2 tablespoons sugar
58. /2 cup finely chopped cilantro
59. /2 cup finely chopped green onions $
60. ounces crumbled queso fresco (about 1/2 cup)
61. lime wedges
62. Preparation
63. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.
64. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
65. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.
66. Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.
67. Note:
68. Pork shoulder is usually sold in weights greater than a pound. Ask your butcher to trim off the amount you need, or look for pork shoulder steaks. Serve with corn bread.
69. This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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