Pork Chop And Rice Crock Pot Recipe

Nutrition Facts (per serving)
505	Calories
19g	Fat
41g	Carbs
43g	Protein

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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	505
% Daily Value*
Total Fat 19g	25%
Saturated Fat 6g	29%
Cholesterol 98mg	33%
Sodium 137mg	6%
Total Carbohydrate 41g	15%
Dietary Fiber 11g	41%
Protein 43g
Calcium 144mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A perfect recipe for a cold fall or winter night, this hearty crock pot pork chili is chock full of tasty ingredients. This version has everything we love about a classic chili, including tomatoes, chili beans, and chile peppers, but uses pork shoulder, giving the recipe more of an authentic stew-like feel. And the best part? Prepare it in the morning and you will have a satisfying meal ready in time for dinner.

Serve this chili with fresh-baked cornbread or crackers. If you like, top each bowl with grated cheddar cheese or pepper Jack cheese. Or garnish servings with a dollop of sour cream or some sliced green onions or cilantro. No matter how you serve it, your family will be happy to dig in.

2 1/2 pounds boneless pork shoulder (or boneless shoulder chops)
2 tablespoons vegetable oil
1 medium onion
1 green bell pepper (small)
1 jalapeño (or serrano or another kind of hot chile pepper)
1 clove garlic (minced)
2 (14 1/2-ounce) cans diced tomatoes in juice
1 (16-ounce) can chili beans (undrained)
1 (8-ounce) can tomato sauce
1/2 cup tomato salsa
1 tablespoon chili powder
1/4 teaspoon cayenne pepper (or adjust to taste)
Salt, to taste
Black pepper, to taste

Gather the ingredients.
Cut the pork into 1-inch cubes.
Heat the vegetable oil in a large skillet over medium heat. Add the pork cubes and cook until browned on all sides, stirring and turning frequently.
While the pork is cooking, peel and chop the onion. Remove the seeds from the bell pepper and jalapeño. Chop the bell pepper and mince the jalapeño.
Place the pork in a 5- to 6-quart slow cooker and add the chopped vegetables and minced garlic.
Add the tomatoes, beans, tomato sauce, and salsa, along with the chili powder and cayenne pepper.
Stir until the ingredients are well blended.
Cover and cook on low for 8 to 10 hours.
Taste and adjust the seasonings with salt and pepper as needed.

What Are Chili Beans?

Chili beans are canned beans in a mild or spicy chili sauce. They're usually made with red beans or pinto beans. You can substitute with a can of small red beans, pinto beans, or pinto beans with jalapeño peppers.

Recipe Variations

Sneak a shredded carrot into the chili for those picky eaters. Not only do the carrots add nutrients but they add natural sweetness, too.
If you prefer a mild chili, omit the hot chile pepper or replace it with a milder pepper, such as Anaheim.
For more heat, add an extra hot pepper to the mixture.
Pork shoulder is ideal because it stays tender and juicy even after a long cooking time, but you can use pork loin instead if need be. Just make sure to check on it after 5 or 6 hours to make sure it isn't drying out.

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