Ingredients
2 1/2
lb boneless pork shoulder roast, trimmed of excess fat and cut into 4-inch chunks
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1
can (15 oz) pinto beans, drained, rinsed
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
cup Progresso™ chicken broth (from 32-oz carton)
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
medium onion, diced
1
to 2 serrano chiles, stemmed, seeded, finely chopped
2
cloves garlic, finely chopped
Shredded Cheddar cheese
Sour cream
Thinly sliced green onions
Preparation
Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle taco seasoning mix over top. Toss to coat. Add remaining Chili ingredients to slow cooker; stir to combine. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
Transfer pork to cutting board and shred, using two forks. Add shredded pork back into slow cooker; stir to combine, and continue to cook about 15 minutes or until hot. Serve with Toppings.
