Show Subscription Form




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

Slow Cooker Spicy Pork Chili Recipe

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

Ingredients

  • 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 cups chili (calculated without cheese) equals 400 calories, 12 g fat (4 g saturated fat), 89 mg cholesterol, 798 mg sodium, 35 g carbohydrate, 8 g fiber, 39 g protein.

Directions

  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

Nutritional Facts

1-3/4 cups chili (calculated without cheese) equals 400 calories, 12 g fat (4 g saturated fat), 89 mg cholesterol, 798 mg sodium, 35 g carbohydrate, 8 g fiber, 39 g protein.

Reviews for Slow Cooker Spicy Pork Chili(10)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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!

MY REVIEW
Reviewed May. 4, 2013

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

MY REVIEW
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'.

MY REVIEW
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!

MY REVIEW
Reviewed Aug. 24, 2012

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT