Smoky Pork Chili
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.
1 1/2 pounds boneless pork sirloin roast, cut into 1-inch cubes
1 cup salsa, mild or hot
1 cup barbecue sauce
1 (1.25-ounce) package taco seasoning mix
2 cups frozen corn kernels
1 (15-ounce) can chickpeas, drained and rinsed
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.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.