- 15
- 20 mins
- 30 mins
Ingredients
- 2 tablespoons canola oil
- 2 pounds pork shoulder, cut into 1 1/2-inch pieces
- 2 cups seeded and diced plum tomatoes (about 6)
- 1 can (8 oz) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 can (15 oz) black beans, drained and rinsed
- 1 mango, peeled and diced
- Lime wedges and additional diced mango, for garnish (optional)
- Coconut Rice (optional; see Notes)
Preparation
Step 1
Directions
Chili
1.
Coat slow cooker bowl with nonstick cooking spray.
2.
Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 10 minutes, stirring occasionally, until lightly browned. Cook in 2 batches, if necessary. Drain and add to slow cooker.
3.
Stir in tomatoes, tomato sauce, chili powder, cumin, salt, paprika, cinnamon and allspice.
4.
Cover and cook on HIGH for 5 1/2 hours. Stir in beans and mango during last 15 minutes.
5.
Garnish with lime and mango, if using. Serve with Coconut Rice, if using.
Coconut Rice
6.
In a medium saucepan, combine 2 cups rice, 1 can (13 1/2 oz) coconut milk, 1 1/2 cups water, 1/2 tsp sugar and 1/4 tsp salt. Bring to a boil and cover. Simmer over low heat 15 minutes, until liquid is absorbed. Makes 6 cups.