Sunday, October 21, 2012
Here's a recipe for crockpot pork chili that includes Ro-tel and black beans. Very spicy, but very tasty. The recipe came from the website of a local grocery store chain, Hy-Vee. The original post includes nutritional information.
2 tbsp Grand Selections olive oil, divided
1 pound pork loin chops, cut into 1-inch cubes
1 large onion, chopped
2 tbsp minced garlic
1 tbsp ground cumin
1 tbsp Hy-Vee dried oregano
2 (10 ounces each) cans Hy-Vee diced tomatoes with mild green chilies
1 (4 ounce) can Hy-Vee diced green chilies
1 (15 ounce) can Hy-Vee black beans, rinsed and drained
1 c. water
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add cubed pork and cook until browned, about 5 to 8 minutes. Remove from skillet and transfer to 3-1/2-quart slow cooker.
Heat remaining 1 tablespoon olive oil in same skillet and sauté chopped onions until tender, about 3 to 5 minutes. Add garlic, cumin and oregano and sauté 1 minute more. Add diced tomatoes with mild green chilies, diced green chilies, black beans and water. Transfer to pork mixture in slow-cooker. Cook on LOW for 4 to 6 hours.
Daily nutritional values:
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