Caribbean Pork and Mango Chili

By smleonard

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)

Details

Servings 15
Preparation time 20mins
Cooking time 30mins
Adapted from familycircle.com

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.