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Prep 20min
Total8hr35min
Servings6
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Ingredients
Chili
2 1/2
lb boneless pork shoulder roast, trimmed of excess fat and cut into 4-inch chunks
1
packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1
can (15 oz) pinto beans, drained, rinsed
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
cup Progresso™ chicken broth (from 32-oz carton)
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1
medium onion, diced
1
to 2 serrano chiles, stemmed, seeded, finely chopped
2
cloves garlic, finely chopped
Toppings, as desired
Shredded Cheddar cheese
Sour cream
Thinly sliced green onions
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Steps
1
Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle taco seasoning mix over top. Toss to coat. Add remaining Chili ingredients to slow cooker; stir to combine. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
2
Transfer pork to cutting board and shred, using two forks. Add shredded pork back into slow cooker; stir to combine, and continue to cook about 15 minutes or until hot. Serve with Toppings.
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If you’re not sure how hot your crowd likes their pork chili, just use one serrano in the chili and serve a small bowl of finely chopped fresh serranos on the side. That way, everyone can adjust the heat level to their own liking.
If you want to put a Mexican spin on this pulled pork chili slow-cooker meal, consider adding fresh cilantro leaves and limes wedges to your selection of garnishes.
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