PULLED PORK CHILI

By JoyceW-2

NOTE: Brown meat in a large skillet before adding to the slow cooker. It's not necesary for recipe success, but it will add to the flavor of the finished dish.

Ingredients

• 2 cans (14 1/2 ounces each) fat-free reduced sodium chicken broth
• 2 cans (14 1/2 ounces each) chili-ready diced tomatoes, undrained
• 1 can (15 1/2 ounces) red kidney beans, rinsed
• 1 can (15 ounces) black beans, rinsed
• 1 large onion, chopped
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 boneless pork shoulder (2 1/2 pounds)
• 1 package (8 ounces) shredded Cheddar cheese
• 1 1/4 cups sour cream

Preparation

Step 1

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.