Tex-Mex Pulled Pork Chili

Servings: 8-10 |
https://youtube.com/watch?v=6EjE8apaW5s%3Frel%3D0%22+allowfullscreen%3E%3C

Ingredients

  • 1 pork rib roast, boneless, well-trimmed, 2-2 1/2 lb (1-1.25 kg)
  • 1 Tbsp (15 mL) canola oil
  • 2 cups (500 mL) sodium-reduced chicken broth
  • 1 can (28 oz/796 mL) diced tomatoes, drained
  • 1 can (14 oz/398 mL) EACH red kidney beans and black beans, drained and rinsed
  • 1 cup (250 mL) chopped onion
  • 3 Tbsp (45 mL) tomato paste
  • 3 cloves garlic, minced
  • 1 pkg chili seasoning mix
  • Shredded Tex-Mex cheese
  • Sour cream
  • thinly sliced green onion for garnish

Method

  1. In large skillet, heat oil over medium-high heat. Brown roast on all sides.
  2. In slow cooker, combine remaining ingredients except cheese, sour cream and garnish. Add roast; cover with lid. Cook on low 8 -10 hours.
  3. Remove roast from slow cooker; transfer to a cutting board. Shred meat with two forks; return to slow cooker. Mix well. Turn temperature setting to high. Cook, uncovered, 15 minutes more.
  4. Spoon chili into bowls. Top with shredded cheese and a dollop of sour cream. Garnish with green onion.

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