Spicy Smoky Slow Cooker Pork Chili
Author: 
Recipe type: Main Course
Cuisine: American
Serves: 8
 
Weight Watchers Info: 11 PointsPlus per serving (cheese & sour cream are extra)
Ingredients
  • Cooking spray
  • 1 pound ground pork
  • 1 pound boneless pork shoulder, cut into ½-inch pieces
  • 3 cups chopped onion
  • 1¾ cups chopped green bell pepper
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 cup lager-style beer (such as Budweiser)
  • ½ teaspoon salt, divided
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • ¾ teaspoon freshly ground black pepper
  • 6 tomatillos, quartered
  • 2 bay leaves
  • 2 (14½-ounce) cans plum tomatoes, undrained and chopped
  • 1 (15-ounce) can no-salt-added pinto beans, drained
  • 1 (7¾-ounce) can Mexican hot-style tomato sauce (such as El Paso)
  • 1 smoked ham hock (about 8 ounces)
  • 1½ tablespoons sugar
  • ½ cup finely chopped cilantro
  • ½ cup finely chopped green onions
  • ½ cup (2 ounces) crumbled queso fresco
  • 8 lime wedges
Our Modifications:
  • Jeff and I have a really high threshold for hot spicy food, so we usually “up” the hot factor in most recipes. We did the same with this recipe. Substitute bell pepper with 1-1/4 cup Anaheim chilies, and ½ cup red jalapenos. Add 1 teaspoon of cayenne pepper with the chili powder.
  • We also swapped out the beer (using a Corona) — we don’t allow Budweiser in the house unless my dad is visiting.
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.
  2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
  3. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add ¼ teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in remaining ¼ teaspoon salt and sugar. Ladle about 1⅓ cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.
Notes
You can also cook the chili in a slow cooker on LOW for 8 hours.
For cooking chili on the stove top, use a total of 12 ounces beer and simmer, covered, for 2½ to 3 hours or until the pork shoulder is tender.
Recipe by The Taste Place at https://www.thetasteplace.com/spicy-smoky-slow-cooked-pork-chili/