PULLED PORK CHILI
A delicious alternative to traditional chili, made with pork loin, wild rice, white beans, and authentic Mexican red chile. Make it easily in a slow cooker.
Provided by MCFALONE
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 9h20m
Yield 8
Number Of Ingredients 13
Steps:
- Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
- Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
- Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
- Top individual servings with shredded Monterey Jack cheese.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 30.2 g, Cholesterol 60.9 mg, Fat 13.4 g, Fiber 5.3 g, Protein 29 g, SaturatedFat 6 g, Sodium 702.7 mg, Sugar 4.8 g
SLOW-COOKER PULLED PORK CHILI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
- Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
- In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
- Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.
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.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 480, Carbohydrate 26 g, Cholesterol 115 mg, Fat 1, Fiber 4 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 8 g, TransFat 0 g
FIVE-CHILE PULLED PORK
Provided by Food Network
Categories main-dish
Time 16h15m
Yield 18 servings
Number Of Ingredients 17
Steps:
- Place the salt, sugar, New Mexican chile powder, granulated onion, smoked paprika, Spanish paprika, coriander, cumin, juniper, pepper, savory, cayenne, celery seed and chipotle in bowl and mix until well combined.
- Place the pork butt into a deep half hotel pan with the onions and garlic. Rub the pork butt with 1 cup of the spice mixture and mix with the onions and garlic. Cover the pan with plastic wrap and rest overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Fill the pan two-thirds with water and then cover with a layer of parchment and then a layer of foil. Slow roast the pork butt until fork tender, 7 to 8 hours.
- Cool the pork to handle and then shred the meat.
PULLED PORK CHILI
Delight a crowd with our Pulled Pork Chili recipe. This Pulled Pork Chili recipe is made in the slow-cooker for an even taste that you won't want to miss.
Provided by My Food and Family
Categories Home
Time 10h20m
Yield 10 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).
- Remove meat from slow cooker. Shred meat; return to slow cooker. Stir.
- Spoon into bowls; top with cheese and sour cream.
Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 115 mg, Sodium 620 mg, Carbohydrate 14 g, Fiber 5 g, Sugar 4 g, Protein 29 g
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- Mix the sugar, chili powder, onion powder, garlic powder, cumin, and salt in a small bowl. Liberally coat all sides of the pork with the spices. Pour any remaining spice into your crockpot.
- Add the crushed tomatoes, onion, garlic, beef broth, and hoisin to your crockpot and mix well. Place the pork roast into the pot, cover with the lid, and set it to 10 hours on low heat.
- Remove the pork roast from the pot and put it into a large bowl. Discard the bone and any big pieces of fat. Shred the meat using 2 forks then return it to the crockpot. Add the beans and corn and stir well. Let the chili reheat for a few minutes then serve with any or all of the optional toppings.
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