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.
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.
