Slow cooker green pork chili
Dry great northern beans
1 pound(s), unsoaked, about 2 cups
No-salt-added chicken stock
Uncooked pork tenderloin
2 pound(s), 2 (1-pound) tenderloins, each cut crosswise into 3 piecces
½ cup(s), leaves (optional)
- Combine beans, chicken stock, salsa verde, cumin, salt, and pepper in a slow cooker. Add pork. Cover and cook on low until beans and pork are tender, 7–8 hours, or on high for 4-5 hours.
- Remove pork from slow cooker and shred with 2 forks. Remove 1 cup beans with a slotted spoon and place in a bowl. Mash beans with a fork until smooth; stir into chili. Add pork to chili and stir gently to combine. Serve with cilantro, if desired.
- Serving size: about 1⅓ cups