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EASY
PORK CHILI
1
pound pork boneless shoulder, cut into 1-inch
pieces
1 medium onion, chopped (1/2 cup)
1 jar (16 ounces) salsa
1 can (15 ounces) chunky tomato sauce with
onions, celery and green bell peppers
1 teaspoon Mexican seasoning
1 can (4 ounces) chopped green chilies,
drained
1 can (15 ounces) black beans, rinsed and
drained
Mix
all ingredients except beans in 3 1/2- to
4-quart slow cooker.
Cover
and cook on low heat setting 8 to 10 hours
or until pork is tender.
Stir
in beans. Cover and cook about 5 minutes
or until hot.
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6
servings.
SUBSTITUTION:
Vary the taste by using pinto beans instead of
black beans and beef round steak instead of pork.
If
you like a milder chili, use mild salsa and omit
the Mexican seasoning. For a bit more spice, use
medium-spicy salsa and 1 teaspoon Mexican seasoning.
1
Serving: Calories: 275 (Cal. from fat: 90), Fat:
10g (Saturated: 3g), Cholesterol: 50mg, Sodium:
960mg, Carbohydrate: 30g, Protein: 24g.
[Betty
Crocker, Comfort Casseroles, January 2001]
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