Nothing is easier or smells
better than this smoky 'take' on the popular southwestern stew.
Serve over hot cooked rice, if desired, and garnish with chopped
cilantro.
Smoky
Pork Chili
- 1 1/2 pounds boneless
pork sirloin roast, cut into 1-inch cubes
1 cup salsa, mild or hot
1 cup barbecue sauce
1 (1 1/4-ounce) package taco seasoning mix
2 cups frozen corn kernels
1 (15-ounce) can chickpeas, drained
1 (15-ounce) can black beans, drained and rinsed
- Combine pork, salsa, barbecue
sauce, taco seasoning, corn and chickpeas in a 3 1/2 to 4-quart
slow cooker. Cover and cook on High 4 to 5 hours or Low 8 to
10 hours.
- Stir in beans, cover and
let stand 10 minutes, enough time for beans to heat through.
Serves 6.
Recipe provided courtesy of Pork, The Other White
Meat.
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