Slow-Cooker Green Pork Chili
7
Points®
Total time: 5 hr 10 min • Prep: 10 min • Cook: 5 hr • Serves: 8 • Difficulty: Easy
This chili tastes complex yet contains so few things. Props to low-and-slow cooking. The pork and beans have lots of time to soak up all the cumin and salsa have to offer.
Ingredients
Dry great Northern beans
1 pound(s)
No-salt-added chicken stock
6 cup(s)
Salsa verde
1.5 cup(s)
Ground cumin
1 Tbsp
Kosher salt
1 tsp
Black pepper
1 tsp
Uncooked pork tenderloin
2 pound(s)
Cilantro
0.5 cup(s)
Instructions
1
In a slow cooker, combine the beans, stock, salsa, cumin, salt, and black pepper. Add the pork. Cover and cook until the beans and pork are tender, 7 to 8 hours on Low or 4 to 5 hours on High.
2
Remove the pork from the slow cooker and shred the meat with 2 forks. Using a slotted spoon, transfer 1 cup of the beans to a bowl. Mash the beans with a fork until smooth; stir into the chili. Return the pork to the chili and stir gently to combine. Top with the cilantro (if using).
3
Serving size: about 1⅓ cups
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