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Saturday, February 4, 2017

••••SLOW-COOKER PULLED PORK CHILI๐Ÿฅ˜๐Ÿท๐Ÿ”๐Ÿ–๐Ÿ—๐Ÿง€๐Ÿ…๐ŸŒฐ๐Ÿฅ‘๐Ÿš!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)






****SLOW-COOKER PULLED
****PORK CHILI!!
http://bettycrocker.com


  • Prep Time
    20 MIN
  • Total Time
    8 HR 35 MIN
  • 6 Servings


    Ingredients

    Chili

    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) Muir Glen™ organic fire roasted crushed tomatoes, undrained
    1
    cup Progresso™ chicken broth (from 32-oz carton) 
    1
    can (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
     
    Avocados 

    Directions  

    • 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.
       

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