Wednesday, October 15, 2014

Shredded Pork and White Bean Chili

1 pound Shredded Pork (leftover from a Pork Roast cooked in the Crock-Pot)
1 medium onion, diced
1 teaspoon ground cumin ( I end up using a pre-made seasoning mix for all the spices in the recipe)
2 teasponos chili powder
1 16-oz. can white beans, drained
1 16-oz can chili beans, drained
1 16-oz can kidney beans, drained
1 14-oz. can corn, drained
1 14 1/2-oz. can chicken broth
2 4-oz. can diced green chiles
2 cans of Chicken Broth

Toppings as you desire - Avocado, Green Onions, Cheese, Cilantro, Sour Cream

Cooking Directions

In large saucepan cook the onion, stir in cumin and chili powder; stir. Stir in remaining ingredients; bring to a boil, cover and simmer for 15-20 minutes, until heated through and flavors are blended.

I just dumped the beans in the crock-pot. 

Added the Spice Mix and the Green Chilies. 

Then the leftover shredded pork and the cooked onions. 

Then I added the chicken broth and turned it on low to heat through and let the flavors meld. 

Top it with the toppings of your choice and enjoy!