Slow-Cooker Spicy Pork Chili
Total TimePrep: 10 min. Cook: 6 hours
Makes6 servings (2-1/2 quarts)
- 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
- 2 cups beef broth
- 1 can (4 ounces) chopped green chiles
- 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 until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper.
- Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.
Nutrition Facts1-3/4 cups: 395 calories, 12g fat (4g saturated fat), 89mg cholesterol, 1055mg sodium, 34g carbohydrate (9g sugars, 8g fiber), 39g protein.
Mar 14, 2020
This was a solid pork chili recipe. It was easy to assemble and it was tasty.
Feb 22, 2018
This was a great recipe! My family enjoyed it and it was tasty. The only thing I would suggest is adding another can of beans, but that may just be preference.
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.
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!
May 4, 2013
I used leftover pork loin (thinly sliced) and the recipe was still fantastic!
Oct 6, 2012
I would also like to add, though, that they have the wrong picture shown...this is a 'red' chili, not 'green'.
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!
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.
Nov 17, 2011
This looks good but I have a question. Has anyone mede it with ground pork instead of pork cubes?
Nov 1, 2011
I added sour cream to serve, tones down the spice a notch for all those not too fond of really spicy foods, my husband is one of those!