Smoky and Hearty Pork and Bean Chili

Smoky and Hearty Pork and Bean Chili

Smoky and Hearty Pork and Bean Chili

Recipe By: Alice Morrow

Smoky and Hearty Pork and Bean Chili

Ingredients

1 lb. ground pork
1 lb. boneless pork shoulder, cut into ½” pieces
3 c. chopped onion
2 c. chopped green bell pepper
3 T. minced garlic
¼ c. tomato paste
1 c. lager-style beer
3 T. chili powder
1 T. ground cumin
1 T. dried oregano
Black pepper
6 tomatillos, quartered
2 bay leaves
2 (14 ½ oz.) cans plum tomatoes, undrained and chopped
1 (15-oz.) can pinto beans, drained
1 (7 ¾-oz.) can Mexican hot-style tomato sauce
8 oz. ham hock
2 T. sugar
½ c. finely chopped cilantro
½ c. finely chopped green onions
½ c. crumbled queso fresco
8 lime wedges

Instructions

Heat large nonstick skillet over medium heat.
Coat pan with PAM.
Add ground pork and cook and stirring to achieve crumbles. Drain well.
Place pork in crock pot.
Spray skillet with PAM again. Add pork shoulder and lightly brown on all sides.
Place in crock pot.
Spray skillet with PAM again.
Add onion and bell pepper, saute, stir frequently.
Add garlic, tomato paste and cook 1 minute.
Stir in beer and cook 1 minute. Transfer to CROCK POT.
Add chili powder, cumin, oregano, black pepper, tomatillos, bay leaves, plum tomatoes, pinto beans, tomato sauce and ham hock.
Cover and cook on HIGH for 5 hours or on LOW for 8 hours or until meat is tender.
Remove bay leaves and ham hock, discard.
Stir in sugar. Taste for seasoning.
Ladle about 1⅓ c. chili into 8 bowls. Top each with 1 T. cilantro, 1 T. green onions and 1 T. cheese and serve with a lime wedge.

featured Smoky and Hearty Pork and Bean Chili

Melody Dupre