- 2 pounds boneless pork, cut into 1/2-inch cubes
- 1 tablespoon canola oil
- 1 can (28 ounces) crushed tomatoes
- 2 cups frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup chopped onion
- 1 cup beef broth
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon chili powder
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 1/4 cup minced fresh cilantro
- Shredded cheddar cheese, optional
- In a large skillet, cook pork in oil over medium-high heat for 5-6 minutes or until browned. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chilies, chili powder, garlic, salt, cayenne and pepper.
- Cover and cook on low for 6-7 hours or until pork is tender. Stir in cilantro. Serve with cheese if desired. Yield: 6 servings.
Reviews for Slow Cooker Spicy Pork Chili
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I love the crockpot! It not only saves time, but makes everything tender and delectable! I love pork and this a great way to use it -- with a south western flair!
I used leftover pork loin (thinly sliced) and the recipe was still fantastic!
I would also like to add, though, that they have the wrong picture shown...this is a 'red' chili, not 'green'.
EASILY doubles, and also very adaptable. Since I had to double it (used a 4lb roast), I used a total of 3 cans of beans: 1 ea black, pinto, & great northern. When it came to the cans of tomato, I used the ones that already had green chilies mixed in. Didn't have any cayenne pepper POWDER, so I used cayenne pepper SAUCE. The onions were still just a lil too hard, so I think next time I'm going to saute them a bit before adding them, so they're softer, and not so noticable by the kids! LOL As far as the cilantro, a small bunch was perfect for my 'doubled' recipe. It was so incredibly good, we didn't even use the cheese!! This recipe is DEFINITELY going into my "favorites" cookbook!
This is a nice change to the regular ground beef/ground pork recipe. I liked it very much. I love the taste of cilantro. I usually always add more spice to it by adding Jalapenos or even poblanos to any chili that I make. Good chili.