Recipe – Slow-Cooker Pulled Pork Chili

Recipe – Slow-Cooker Pulled Pork Chili

Slow-Cooker Pulled Pork Chili

Whether you’re looking for something new to serve for game day, or just to warm up a chilly night, this pulled pork twist on classic chili is a winner every time.

Chili Ingredients

2 1/2 lb boneless pork shoulder roast, trimmed of excess fat and cut into 4-inch chunks
1        package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1        can (15 oz) pinto beans, drained, rinsed
1        can (28 oz) organic fire roasted crushed tomatoes, undrained
1        cup chicken broth 1can (4.5 oz) Old El Paso™ chopped green chiles
1        medium onion, diced
1        to 2 serrano chiles, stemmed, seeded, finely chopped
2       cloves garlic, finely chopped

Toppings, as desired

Shredded Cheddar cheese
Sour cream
Thinly sliced green onions


  • 1 Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle taco seasoning mix over top. Toss to coat. Add remaining Chili ingredients to slow cooker; stir to combine. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
  • 2 Transfer pork to cutting board and shred, using two forks. Add shredded pork back into slow cooker; stir to combine, and continue to cook about 15 minutes or until hot. Serve with Toppings.

Alternative:  You may use broasted chicken for this chili recipe if you wish which will save time.

Reference: #105
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