Pork and Black Bean Chili

By á-1046

Slow Cooker Recipe from Southern Living

Ingredients

• 2 tsp. ground black pepper
• 1 1/2 tsp. ground cumin
• 4 1/2 tsp. kosher salt, Divided
• 3 lb. pork loin roast, cut into 1-inch pieces
• 1/4 cup vegetable oil, divided
• 28 oz. can Italian tomatoes
• 3 cups chopped poblano peppers
• 2 cups diced onion
• 3/4 cup chicken broth
• 1 1/2 Tbsp. dried oregano
• 1 1/2 Tbsp. chili powder
• 3 garlic cloves, minced
• 2 (15 oz.) cans black beans, drained
• 2 Tbsp. corn meal (later)
• Serve with Chipotle Cream, fritos, lime wedges, cilantro
• Chipotle Cream
• 1 cup sour cream
• 3 finely chopped canned chipotle peppers
• 1 Tbsp. lime juice
• Salt to taste

Preparation

Step 1

1. Stir together cumin, pepper, and 2 1/2 tsp. of the salt in a large bowl. Toss with pork. Saute half the pork in 2 Tbsp. hot oil in a large skillet over medium high heat 10 minutes until browned. Transfer to slow cooker. Repeat with remaining oil and pork
2. Stir tomatoes and remaining ingredients, except cornmeal, into the slow cooker with the remaining 2 tsp. salt. Cover and cook on low 8 hours.
3. Uncover and stir in cornmeal.
Cover and cook on low 1 hour more.
Serve with Chipotle Cream and garnishes

Chipotle Cream
Stir together sour cream, canned peppers, and lime juice. Add salt to taste