Slow-Cooker Pulled Pork Chili

 Planning on chili perfection? Well, shake things up for fall with this delicious spin on classic chili. Our pulled pork chili slowly finishes in the slow cooker for ultimate flavor, is easy to put together, and even easier to share with family.




Ingredients

Chili

  • 2 1/2
    lb boneless pork shoulder roast, trimmed of excess fat and cut into 4-inch chunks
  • 1
    package (0.85 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 (4.5 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

Toppings, as desired

  • Shredded Cheddar cheese
  • Sour cream
  • Thinly sliced green onions

Steps

1 Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle taco seasoning mix over top. Toss to coat. Add remaining Chili ingredients to slow cooker; stir to combine. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.

2 Transfer pork to cutting board and shred, using two forks. Add shredded pork back into slow cooker; stir to combine, and continue to cook about 15 minutes or until hot. Serve with Toppings.

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