Slow Cooker Pork Chili Recipe2021-03-03
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat5.1 g
Trans Fat5.9 g
Unsaturated Fat1.5 g
Slow cooker pork chili recipe. Pork Chili is the perfect dish to cook in your crockpot for a long day at work or school with the added bonus of being healthy, easy, and delicious.
What are some of the benefits of cooking it in a slow cooker?
Slow cookers are an excellent way to cook meat and other foods. They are great for people who have a busy schedule, as the food is ready when they get home.
Slow cookers are a popular kitchen appliance for busy individuals. They will be able to come home from work and have their meal ready and waiting for them. This is perfect for anyone who has a hectic schedule and doesn’t have time to make dinner in the evening. Slow cookers also allow people to control how their food tastes, as they can add different spices or sauces before cooking it in the slow cooker.
What is the best way to serve pork chili?
The best way to serve pork chili is with a side of rice, cornbread, and veggies.
This dish is perfect for the entire family, and it can be served as an appetizer or main dish.
Is this pork chili healthy?
This is a very complicated question to answer. In general, it is always better to go for whole foods and avoid processed foods. For example, if you are looking for healthy chili recipes, then you should go with the recipe that does not involve any processed ingredients such as canned beans or canned tomatoes.
However, it is not possible to say whether this pork chili is healthy or not because it has a lot of different ingredients. One of the reasons why this question cannot be answered easily is because of the variation in people’s dietary preferences and needs.
Slow Cooker Pork Chili Recipe
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- 4-5 pounds (2-2.5 kg) boneless pork shoulder, cut into cubes
- 1 tablespoon olive oil
- 28 oz (840 ml) can tomatillos
- 1/2 cup chopped yellow onion
- 2 garlic cloves, peeled and minced
- 14 oz (420 ml) can green enchilada sauce
- 16 oz (480 ml) can salsa verde
- 4 oz (120 ml) can diced green chilies
- 1/2 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons cornstarch
Heat the olive oil in a medium nonstick skillet over medium-high heat. Add cubed pork and cook until browned. Remove from the skillet and transfer to a slow cooker.
Place tomatillos in a food processor and process until smooth. Pour into the slow cooker along with remaining ingredients, except the cornstarch.
Close the pot and cook on low-heat setting for 6 hours.
One hour before serving, use 1 cup (250 ml) of cooking liquid and combine it with cornstarch in a small mixing bowl. Whisk until cornstarch has completely dissolved. Return the cornstarch mixture to the slow cooker. Cover and cook for a further 1 hour.
Turn off the cooker and open the lid. Stir well before serving. Transfer to serving plates. Serve hot.