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
Directions
- 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.
- 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.
