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Crock Pot Pork Chili


A smoky flavorful pork chili, black beans, and chipotle peppers, plus a dash of jalapeno for the right amount of heat and flavor. Get the meat going in the morning and finish it up for dinner that night.

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Rate this recipe 4.6/5 (14 Votes)


  • 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


Servings 10
Preparation time 480mins
Cooking time 600mins
Adapted from


Step 1

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.

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