Pulled Pork Chili

By McCarleyRHLAC

Ca; 450, Fat/sat 25/12, Sodium 820, Carb 21, Fiber 6, Protein 33

Est. WWpts per serving: 11

Ingredients

• 2 cans (14 1/2 oz) fat-free reduced-sodium chicken broth
• 2 cans (14 1/2 oz) 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 (more if you like it more spicy or use unseasoned tomatoes)
• 2 tsp. ground cumin (more if you like it more spicy or use unseasoned tomatoes)
• 1 boneless pork shoulder (2 1/2 lbs)
• 1 pkg (8 oz) fat-free shredded cheddar cheese
• 1 1/4 cups fat-free sour cream

Preparation

Step 1

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

Remove meat from slow cooker. Shred meat; return to slow cooker. Stir. **(I cooked for about 4 more hours after shredding meat)

Spoon into bowls; top with cheese & sour cream.