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Slow-Cooker Green Pork Chili

Slow cooker green pork chili

3
Points®
Total Time
5 hr 10 min
Prep
10 min
Cook
5 hr
Serves
8
Difficulty
Easy
This chili tastes complex yet contains so few things. Props to low-and-slow cooking. The pork and beans have lots of time to soak up all the cumin and salsa have to offer.

Ingredients

Dry great Northern beans

1 pound(s), unsoaked (about 2 cups)

Unsalted chicken stock

6 cup(s)

Salsa verde

1½ cup(s)

Ground cumin

1 Tbsp

Kosher salt

1 tsp

Black pepper

1 tsp

Uncooked pork tenderloin

2 pound(s), 2 (1-pound) tenderloins, each cut crosswise into 3 piecces

Cilantro

½ cup(s), leaves (optional)

Instructions

  1. In a slow cooker, combine the beans, stock, salsa, cumin, salt, and black pepper. Add the pork. Cover and cook until the beans and pork are tender, 7 to 8 hours on Low or 4 to 5 hours on High.
  2. Remove the pork from the slow cooker and shred the meat with 2 forks. Using a slotted spoon, transfer 1 cup of the beans to a bowl. Mash the beans with a fork until smooth; stir into the chili. Return the pork to the chili and stir gently to combine. Top with the cilantro (if using).
  3. Serving size: about 1⅓ cups

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