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Slow-Cooker Pulled Pork Chili
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Prep Time:
20 minutes
Total Time:
8 hours 35 minutes
Elevate your chili game with our flavorful slow-cooked pulled pork chili, perfect for sharing with loved ones. Top with cheese, sour cream, and green onions for a delightful meal.
Ingredients:
  • 2 1/2 lb boneless pork shoulder roast, trimmed of excess fat and cut into 4-inch chunks
  • 1 packet (.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 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
  • Shredded Cheddar cheese
  • Sour cream
  • Thinly sliced green onions
Instructions:
  • Prepare the 5-quart slow cooker by spraying it with cooking spray. Put pork into the slow cooker and sprinkle taco seasoning mix on top, then toss to coat. Add the rest of the Chili ingredients to the slow cooker and stir to combine. Cover and cook on Low heat setting for 8 to 9 hours until the pork is tender and easily pulled apart.
  • Transfer the succulent pork to a cutting board and delicately shred it with the help of two forks. Return the luscious shredded meat back into the slow cooker, blend it in, and let it sizzle for approximately 15 minutes or until piping hot. Serve with your favorite toppings.

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