SLOW-COOKER SPICY PORK CHILI
Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 6h10m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.
Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1055mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 8g fiber), Protein 39g protein.
SLOW COOKER RED PORK CHILI
Slow Cooker New Mexican red pork chili recipe is packed with rich spices, extremely tender pork, corn, and beans. A simple and easy to prepare hearty meal for a crowd!
Provided by Jessica Gavin
Categories Entree
Time 4h10m
Number Of Ingredients 17
Steps:
- Lightly oil inside of slow cooker with vegetable oil or cooking spray.
- Combine tomato paste, chili powder, oil, and garlic in a bowl and microwave, occasionally stirring until fragrant, about 1 minute. Transfer to prepared slow cooker.
- Whisk in broth, coffee, cornstarch, and sugar. Add bell peppers.
- Generously season ribs with salt and pepper and nestle into the slow cooker. Cover and cook until ribs are tender and the meat falls apart with little resistance, 5 to 6 hours on Low or 3 to 4 hours on High. Turn the ribs over halfway through cooking to ensure even braising.
- Using a large spoon, skim excess fat from the surface of chili and discard.
- Remove pork and transfer to a plate.
- Break ribs into 1-inch pieces, removing any excess fat.
- Adjust chili consistency with extra hot broth as needed.
- Add back meat, beans, and corn to the slow cooker. Cook on high for 30 minutes. Stir in cilantro, lime zest, and juice. Season with salt and pepper to taste. Serve with garnishes if desired.
Nutrition Facts : Calories 524 kcal, Carbohydrate 39 g, Protein 27 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 78 mg, Sodium 433 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 19 g, ServingSize 1 serving
SLOW COOKER PORK GREEN CHILI
This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!
Provided by Christy Blaker
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 8h45m
Yield 12
Number Of Ingredients 24
Steps:
- Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
- Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
- Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
- Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
- Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
- Cover and cook on Low for 8 hours.
- Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
- Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 19.1 g, Cholesterol 51.7 mg, Fat 21.1 g, Fiber 2.6 g, Protein 14.6 g, SaturatedFat 7.6 g, Sodium 1373.9 mg, Sugar 4.9 g
CROCK POT CHILI PORK CHOPS.....A MUST TRY!
I found this recipe on the web somewhere and decided to try it. It is absolutely wonderful and the meat just falls off the bones. As my husband describes it "they are succulent!" This is a must in our family at least every other week!
Provided by Jen Santiago
Categories Pork
Time 7h15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Cook onions in oil until lightly brown.
- Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper.
- Cover and simmer the sauce for 10 minutes.
- Arrange pork chops in crock pot, pour sauce over the chops.
- Cover and cook on LOW HEAT for 6-7 hours.
- I find that the longer you cook them, the more tender they are.
- I normally serve them with mashed potatoes and a vegetable. I put the sauce over the mashed potatoes(yummy!).
Nutrition Facts : Calories 726.6, Fat 39.3, SaturatedFat 11.2, Cholesterol 228.8, Sodium 979.4, Carbohydrate 20.9, Fiber 1, Sugar 16, Protein 70.3
EASY CROCK POT PORK CHILI
Steps:
- Gather the ingredients.
- Cut the pork into 1-inch cubes.
- Heat the vegetable oil in a large skillet over medium heat. Add the pork cubes and cook until browned on all sides, stirring and turning frequently.
- While the pork is cooking, peel and chop the onion. Remove the seeds from the bell pepper and jalapeño. Chop the bell pepper and mince the jalapeño.
- Place the pork in a 5- to 6-quart slow cooker and add the chopped vegetables and minced garlic.
- Add the tomatoes, beans, tomato sauce, and salsa, along with the chili powder and cayenne pepper.
- Stir until the ingredients are well blended.
- Cover and cook on low for 8 to 10 hours.
- Taste and adjust the seasonings with salt and pepper as needed.
Nutrition Facts : Calories 433 kcal, Carbohydrate 15 g, Cholesterol 102 mg, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, Sodium 791 mg, Sugar 7 g, Fat 28 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
SPICY PINEAPPLE PORK CHILI (CROCK POT)
Make and share this Spicy Pineapple Pork Chili (Crock Pot) recipe from Food.com.
Provided by Mercy
Categories Pineapple
Time 9h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well.
- Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
- Stir in the pineapple chunks and serve.
Nutrition Facts : Calories 415.9, Fat 7.8, SaturatedFat 2.4, Cholesterol 66.9, Sodium 984, Carbohydrate 57.4, Fiber 9.2, Sugar 31.9, Protein 33.4
LEFTOVER PORK TENDERLOIN CROCK POT CHILI
This recipe came out of a need to serve leftover pork tenderloin in a completely different way - my kids hate to eat leftovers of the "exact" same thing they ate the night before. I kept it pretty mild for tender palates, but you could certainly add any type of chiles, hot sauce, etc. Also, for the kids I put it into tortillas with cheese for burritos while my husband and I ate it in bowls as chili. The sky's the limit to the variations
Provided by 2hot2handle
Categories Pork
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion and garlic in a large skillet over medium heat until translucent and fragrant. Add the cooked pork cubes and combine. Add all of the spices and stir until the pork, onion and garlic are all coated with spice.
- Pour the pork mixture into a slow cooker. Add the beans, tomatoes with their juice and beef broth or water. Season with pepper, cover, and cook on low for 8 hours.
- Serve over rice, in tortillas or plain in a bowl. Garnish with cilantro, sour cream and/or shredded cheddar cheese if desired.
PORK AND RED CHILI STEW
Ready, Set, Cook! Special Edition Contest Entry. This is a real meat and potatoes meal. The filling also makes awesome burritos.
Provided by PaulaG
Categories Potato
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Wash the chili pods removing seeds. Please note that the heat of the chili is found in the seeds and ribs. You may leave in some of the seeds if you want a spicier dish. Place chili pods, sun dried tomatoes and 1 cup of broth in saucepan. Bring to a boil. Turn off heat, cover and allow to steep while browning the onions and meat.
- In a heavy skillet or Dutch Oven, cook bacon until crisp. With a slotted spoon, remove the bacon from fat and set aside to drain. Discard the fat, add in 1 tablespoon olive oi to pan and warm over medium heat. When warm add in chopped onion and garlic. Cook until onions begin to brown. Transfer to crock-pot.
- Cut the pork loin into 1 1/2 to 2 inch cubes. Mix together the flour, salt and pepper. Place pork in container with tight fighting lid, sprinkle with seasoned flour, cover and shake to lightly coat the meat.
- Add another tablespoon of oil to skillet and cook meat in small batches until lightly browned, adding in additional oil as needed. As meat is browned transfer to crock-pot with onions and garlic. De-glaze the pan with a small amount of broth.
- Place the chili pods and sun dried tomatoes in blender container. Add in salt, pepper to taste. Process until smooth adding remaining broth. Pour over meat in crock-pot, stir in ground cumin, oregano and bay leaves. Crumble bacon and stir into mixture. Cover and cook on low for 3 to 4 hours or until meat is fork tender.
- The last 45 to 60 minutes of cooking add in the package of Simply Potatoes and turn up to high. Stew will be thick. Continue to cook until potatoes are tender and cooked through.
- Serve with tortillas of choice or use filling to make burritos.
Nutrition Facts : Calories 449.3, Fat 23.9, SaturatedFat 7, Cholesterol 125.3, Sodium 869.1, Carbohydrate 8.7, Fiber 1, Sugar 2.2, Protein 47.1
CROCK POT GREEN CHILE PORK
This is great for a cold day. Sometimes I like to add a little tequila to the crockpot and let the pork cook in it. Delicious!
Provided by gojenni714
Categories One Dish Meal
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown pork cubes in oil.
- Add onions and cook until they are tender.
- Place pork and onions in crockpot, and add remaining ingredients.
- Cook on low until pork is tender, about 8 hours.
- With a large spoon, stir the mix, breaking the pork into large shreds by pressing the meat cubes against the side of the crockpot.
CROCK POT PORK CHOP CHILI
Adapted from a recipe by Jen Santiago (http://www.recipezaar.com/member/137839): I needed a pot of chili to take to a Cook-Off, and had pork chops on hand. I tweaked Jen's recipe for pork chops with chili sauce, then I added tomatoes and kidney beans in the last 2 hours of cooking to make a pot of chili. Got great reviews from my friends!
Provided by Chef LovenStamps
Categories Pork
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly brown onions in oil.
- Add garlic powder, Worcestershire sauce, chili powder, water and ketchup.
- Simmer the sauce for 10 minutes.
- Arrange pork chops in crock pot, pour sauce over the chops.
- Cover and cook for 20 minutes on HIGH.
- Turn to LOW HEAT for 3 1/2 hours.
- Add beans and tomatoes. Cover and cook for another 1 1/2 hours, for a total of 5 hours cooking on LOW heat.
- The pork will fall off the bones. Remove bones and serve.
- If you're in a hurry, you can add the tomatoes and beans earlier and cut the total cooking time. In my crock pot, the pork is well-cooked at about 4 hours.
- Note: This is the kid-friendly not-very-spicy version. For extra heat, feel free to add more chili powder.
Nutrition Facts : Calories 541.7, Fat 22.1, SaturatedFat 6, Cholesterol 75, Sodium 1282.5, Carbohydrate 55.3, Fiber 10.1, Sugar 24.4, Protein 34.3
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