2 pounds boneless pork sirloin or shoulder roast, cut into 1/2-inch cubes
2 tablespoons olive oil
1 cup chopped onion
2 (10 oz.) cans original diced tomatoes and green chilies (Original Ro-Tel tomatoes)
2 cups frozen corn
1 can (15 ounces) black beans or kidney beans, rinsed and drained
1 (14 oz.) can beef broth
1 envelope chili seasoning mix (I use McCormick’s Original Chili Seasoning Mix, but you can use mild or hot if you prefer)
Salt and pepper
1/3 cup chopped fresh cilantro leaves |
Cook pork in hot oil in large skillet over medium-high heat for 5 minutes or until browned. With slotted spoon, transfer pork to a 5-quart Crock-Pot. Add onions to drippings in skillet and cook over medium-high heat 5 minutes or until lightly browned. Add to Crock-Pot. Stir in the tomatoes, corn, beans, beef broth and chili seasoning mix. Cover and cook on low for 7 hours or until pork is tender. Season with salt and pepper to taste. Stir in cilantro.
Serve with traditional chili toppings such as shredded cheese and sour cream, if desired.
Makes 6 servings. |