Slow-Cooker Pulled Pork Chili

I know, you were excepting something Irish. After all, it is Saint Patrick’s Day and National Irish Food Day. I must confess, I wasn’t much in the mood for the usual over-the-top craziness that most Americans embrace on Saint Patrick’s Day. Like the rest of the world, I was thinking about hunkering down.

If you must hunker down, there is nothing more comforting than soups or stews or chilies. There’s something about cooking in a slow cooker that fills the house with the promise of something delicious. And to hold that warm bowl in your hands, letting the steam float up and touch your face. Yeah, there’s a familiar comfort to be had.

I don’t know about you, but right now I need all the comfort I can get. If this chili recipe warms you in any way, then I’ve done my part. Stay safe everyone.

Slow-Cooker Pulled Pork Chili
The Chili
3 can (15 oz) Red Kidney Beans
2 (10 oz) cans Ro-tel Fire Roasted Tomatoes
1 (4.5 oz) can chopped Green Chiles
3 tablespoons Taco Seasoning
4 lb boneless Pork Shoulder Roast

Spray 5-quart slow cooker with cooking spray, set aside.

Drain kidney beans, rinse well, shaking off any excess water. Mix beans, tomatoes, green chilies and taco seasoning in the bowl of the cooker.

Trim pork roast of excess fat, place pork in the cooker, turn to coat in the bean mixture.
Cover, cook on LOW for 8 or 9 hours, until pork is tender and easily pulled apart.

Lift pork from the cooker, transfer to a cutting board. Shred the roast using two forks. Return the shredded pork to the slow cooker, stir to combine.

Cover, continue to cook on LOW setting for about 15 minutes or until heated through.

The Finishing Touches
4 Green Onions
1/2 cup Cilantro Leaves
2 Limes
1 cup shredded Cheddar Cheese

While the chili warms, trim the roots from the green onions. Slice the onions as a garnish and set aside. If desired, roughly chop the Cilantro and cut the lime into quarter-rounds. Place the garnishings into small bowls.

To serve, ladle the chili into soup bowls. Pass the garnishments as desired, with a squeeze of fresh lime to brighten the flavor. Enjoy with your favorite cornbread recipe or warm tortillas.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen