Slow Cooker Spicy Pork Chili Recipe
Slow Cooker Spicy Pork Chili Recipe photo by Taste of Home

Slow Cooker Spicy Pork Chili Recipe

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TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES: 6 servings


  • 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

Nutritional Facts

1-3/4 cup: 400 calories, 12g fat (4g saturated fat), 89mg cholesterol, 798mg sodium, 35g carbohydrate (3g sugars, 8g fiber), 39g protein


  1. 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.
  2. 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.
Originally published as Spicy Pork Chili in Weeknight Cooking Made Easy Annual 2005, p163

Reviews for Slow Cooker Spicy Pork Chili

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Reviewed Nov. 2, 2014

"Great flavors! Knowing my family would love the south western taste of this recipe I converted it to stove-top to use up left over chopped pork. It was a hit! As a volunteer food editor I found it easy to assemble. It paired well with cornbread, a green salad and fruit pie for dessert."

Reviewed Aug. 4, 2013

"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!"

Reviewed May. 4, 2013

"I used leftover pork loin (thinly sliced) and the recipe was still fantastic!"

Reviewed Oct. 6, 2012

"I would also like to add, though, that they have the wrong picture shown...this is a 'red' chili, not 'green'."

Reviewed Oct. 6, 2012

"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!"

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