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Easy Slow Cooker Pork Chili Recipe

Easy Slow Cooker Pork Chili

Tender pork, beans, tomatoes, green chiles, and warm chili spices simmer together in the crockpot for a hearty, hands-off dinner. Choose pork shoulder for the richest texture or pork loin for a leaner chili.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Boneless pork shoulder or pork loin, trimmed and cut into 1-inch cubes
  • 1 medium Medium yellow onion, chopped
  • 2 cloves Garlic, minced
  • 1 14.5-ounce can Diced tomatoes, undrained
  • 1 4-ounce can Diced green chiles
  • 2 15-ounce cans Pinto or kidney beans, drained and rinsed
  • 1 8-ounce can Tomato sauce
  • 1 cup Chicken broth
Seasonings
  • 2 tablespoons Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper

Method
 

Step-by-Step
  1. Trim excess fat from the pork and cut it into roughly 1-inch cubes. Chop the onion and mince the garlic so everything is ready to add to the slow cooker.
  2. Add the pork, onion, garlic, undrained diced tomatoes, green chiles, drained beans, tomato sauce, chicken broth, chili powder, cumin, oregano, salt, and pepper to the slow cooker. Stir well until the meat, vegetables, beans, and spices are evenly distributed.
  3. Check the liquid level before cooking; it should nearly cover the ingredients. Add a little additional chicken broth if needed, then cover the slow cooker.
  4. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chili is ready when the pork is very tender and the mixture has thickened.
  5. Stir the chili before serving and taste it near the end of cooking. Adjust the salt and spice, and if the chili is thinner than desired, cook it uncovered on HIGH for 15–30 minutes or mash some beans into the broth.
  6. Spoon the hot chili into bowls and add your favorite toppings. Shredded cheddar, sour cream, cilantro, green onions, avocado, and tortilla chips all pair beautifully with the pork and beans.

Notes

Pork shoulder gives the chili a richer, more tender result, while pork loin creates a leaner version and should not be overcooked. Browning the pork and onion in a skillet first adds flavor but is optional. Refrigerate leftovers promptly in a covered container and reheat gently until hot.