A day in front of the TV (Lord of the Rings marathon FOR THE WIN!) is a great excuse to make something in the crockpot. My roommate was baking it up in the kitchen so I needed something really easy that wasn’t going to take much space to put together. I had pork in the fridge I’d bought with the intention of making pulled pork, but, since we made that the day before in Cooking Club, I didn’t want any more… so I settled on pork chili (I never actually knew there *was* such a thing until a business trip last week where I had it in a little hole in the wall Mexican restaurant!).
This was delicious! It may be one of the best chilis I’ve ever made… and SO EASY.
1 medium yellow onion — diced
5 lbs pork… I usually use pork loin roast for less fat even though it’s a little more expensive. Trim the fat and cut into approximately 1″ cubes.
32 oz salsa verde
1 can of black beans
1 can of kidney beans
1 can of corn
1 packet of taco seasoning
Mix everything in the crockpot. Cook covered in crockpot on high for about 5 hours and then uncovered for another hour or so to let it thicken
For 1/8 of the recipe: 480 calories, 7 grams of fat, 35 grams of carbs (6 g of fiber), 67 grams of protein