••••SLOW-COOKER PULLED PORK CHILI🥘🐷🐔🐖🍗🧀🍅🌰🥑🍚!!••••

(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.