Slow-Cooker Pork and Black Bean Chili
Recipe - Woodbury Wine & Spirits
Slow-Cooker Pork and Black Bean Chili
Prep Time15 Minutes
Servings8
Cook Time360 Minutes
Ingredients
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3 lb boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
2 medium red or yellow bell peppers, diced
12 green onions, sliced, white and green parts separated
2 cans (15 oz each) black beans, rinsed and drained
1 can (15 oz) fire-roasted diced tomatoes, undrained
1 cup crema Mexicana
1/4 cup lime juice
Directions
- Coat 5- to 6-quart slow cooker with cooking spray. Mix chili powder, cumin, coriander and salt in slow cooker. Add pork and toss to coat. Stir in peppers, green onion whites, beans and tomatoes.
- Cover; cook on Low heat setting 6 to 7 hours or until pork is tender.
- In a small bowl, combine crema Mexicana and lime juice. Drizzle over chili. Top with onion greens.
15 minutes
Prep Time
360 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Coat 5- to 6-quart slow cooker with cooking spray. Mix chili powder, cumin, coriander and salt in slow cooker. Add pork and toss to coat. Stir in peppers, green onion whites, beans and tomatoes.
- Cover; cook on Low heat setting 6 to 7 hours or until pork is tender.
- In a small bowl, combine crema Mexicana and lime juice. Drizzle over chili. Top with onion greens.