Pulled pork chili is an amazing dinner. It is hearty, and rich, full of flavor and will fill you right up whenever you are hungry. If you don’t have time to put it together, keep some in the freezer for days when you are rushed. This is the perfect cold-weather crock pot meal because it’s hot, hearty, and quite filling. I love making this chili at the beginning of the fall season. Yum!
This dish will be your new favorite for the winter and summer months. Any day it is, you can make this and spice up your dinner!
Ingredients
2 pound boneless pork shoulder roast
1 small onion, diced
2 gloves garlic, minced
1 – 2 jalapeno peppers, diced (ribs and seeds removed)
1 (15oz) can Goya pinto beans, drained and rinsed
2 (15oz) cans diced tomatoes
1 (8oz) can tomato sauce
2 teaspoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon cumin
1 teaspoon dried cilantro
8 oz Mexican beer OR Swanson chicken broth
Instructions
Add all ingredients to slow cooker
Cover and cook on low for 7-9 hours
Remove pork roast and shred with forks
Return to slow cooker and stir to combine
Serve as desired with cheese and sour cream or just plain!
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Quick Tip: Store any leftovers in an airtight container in the fridge or freeze for later.
