Pulled Pork Chili

By lorik

Ingredients

• 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
• 2 cans (14-1/2 oz. each) chili-ready diced tomatoes, undrained
• 1 can (15-1/2 oz.) red kidney beans, rinsed
• 1 can (15 oz.) black beans, rinsed
• 1 large onion, chopped
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 boneless pork shoulder (2-1/2 lb.)
• 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
• 1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream

Preparation

Step 1

COMBINE all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).

REMOVE meat from slow cooker. Shred meat; return to slow cooker. Stir.

SPOON into bowls; top with cheese and sour cream.

Kraft Kitchens Tips:

Garnish with chopped fresh cilantro.

Brown meat in large skillet before adding to slow cooker. It’s not necessary for recipe success, but will add to the flavor of the dish.