Slow cooker green pork chili

Slow cooker green pork chili

from weightwatchers.com
310 min
8 servings

This chili tastes complex yet contains so few things. Props to low-and-slow cooking. The pork and beans have lots of time to soak up all the cumin and salsa have to offer.

Ingredients

  • 1 pound(s) Dry great Northern beans unsoaked (about 2 cups)
  • 6 cup(s) Unsalted chicken stock
  • 1.5 cup(s) Salsa verde
  • 1 Tbsp Ground cumin
  • 1 tsp Kosher salt
  • 1 tsp Black pepper
  • 2 pound(s) Uncooked pork tenderloin 2 (1-pound) tenderloins, each cut crosswise into 3 piecces
  • 0.5 cup(s) Cilantro leaves (optional)

Directions

  1. 1

    In a slow cooker, combine the beans, stock, salsa, cumin, salt, and black pepper. Add the pork. Cover and cook until the beans and pork are tender, 7 to 8 hours on Low or 4 to 5 hours on High.

  2. 2

    Remove the pork from the slow cooker and shred the meat with 2 forks. Using a slotted spoon, transfer 1 cup of the beans to a bowl. Mash the beans with a fork until smooth; stir into the chili. Return the pork to the chili and stir gently to combine. Top with the cilantro (if using).

  3. 3

    Serving size: about 1⅓ cups