Ingredients7 h 15 m servings 396 cals
- Combine chicken broth, tomatoes, kidney beans, onion, chili powder, and cumin in a slow cooker. Add pork shoulder and cover.
- Cook on Low for 10 to 12 hours (or cook on High for 7 hours).
- Remove pork shoulder and shred meat; return to slow cooker and stir. Top with Cheddar cheese and sour cream.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Per Serving: 396 calories; 28.1 g fat; 12.1 g carbohydrates; 23.4 g protein; 91 mg cholesterol; 448 mg sodium. Full nutrition
ReviewsRead all reviews 5
Oh no, this chili begs for more. Spices in teaspoon amounts are blasphemous. Forget this one - here let me hand you a recipe that will make even a Texans knees buckle (and yes, I put it to the...
I tweaked the recipe a bit. Used 2 pound pork should roast with 1 can of low sodium chicken broth, one 16 oz jar of medium salsa, 1 can of kidney beans drained, 1 can tomato paste and 1 Tb each ...
I used all ingredients except chicken broth and sour cream. Not only tasty but pleasant texture. I used leftovers to make quesadillas with my Breville sandwich press. I will make this again for ...
This is not chili. It is more like bean soup with chili powder. BTW, I don't come from Texas and am usually not picky about chili recipes, because I know that there are thousands of variations...