1 1/2 pounds boneless pork sirloin roast, cut into 1 inch cubes
1 cup prepared salsa, mild or hot
1 cup prepared barbecue sauce
1 (1 1/4-ounce) package taco seasoning mix
2 cups frozen corn kernels
1 (15-ounce) can chick-peas, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
Salt and pepper to taste


1. Combine pork, salsa, barbecue sauce, taco seasoning, corn and chick-peas in a 3 1/2- to 4-quart slow cooker. Cover and cook on High about 4 to 5 hours or Low 8 to10 hours.
2. Stir in black beans, cover and let stand about10 minutes, enough time for beans to heat through.

Nothing is easier or smells better than this smoky take on the popular southwestern stew. Serve over hot cooked rice, if desired, and garnish with chopped cilantro.

Smoky Pork Chili
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