PREP TIME
480
minutes
TOTAL TIME
600
minutes
SERVINGS
10
servings
3
pound boneless country style pork ribs
2
(15-ounce) cans green enchilada sauce
1
(7-ounce) can of Chipotle peppers in Adobo sauce
1
large yellow onion diced
4
cloves of garlic chopped
2
cans SW Cuban black beans with peppers and cumin
1
can SW Cuban black beans with Jalapenos
3
(14-ounce) cans diced tomatoes
2
(6-ounce) cans tomato paste
3
cans Old El Paso diced green chili's
2
cups low sodium vegetable broth or water
n a large crockpot add the ribs, enchilada sauce, chipotle peppers, onion, and garlic. Set to high and let cook for 8 hours or until the pork pulls apart easily. Remove the chipotle skins if desired, shred the pork with a couple of large forks and mix well. If you have room in the crock pot, add the rest of the ingredients, if not transfer to a large soup pot then continue and add the remaining ingredients. Heat until a simmer is reached in the crock pot or soup pot. Serve with corn bread muffins, on its own or with your favorite chili toppings/accompaniments.
