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Thursday, January 17, 2013

Pork Chili (Slow Cooker)

I had made a pork loin roast over the holidays and we had quite a bit of meat leftover.  I wrapped it tight and put it in the freezer in hopes of making something with it when I had a little more time. I decided to pull it out last week, since the craziness of sports practices was in full swing and experimented with a chili. I figured it would make a quick weeknight meal and it certainly was. Since the meat was already cooked, I used the slow cooker for this one so it had time to sit and absorb all of the flavors. I've never made a chili using meat other than ground before and it was really very good, almost more like a stew. The family loved it, which is always a good thing. You can serve this on it's own or pour over rice or egg noodles. 

Pork Chili (Slow Cooker)
4 c. Center Cut Pork Loin, cooked and chopped
3 Garlic Cloves, chopped
1 Onion, chopped
2 Scallions, chopped
1/2 c. Scotch Whiskey
2 1/2 c. Tomato Puree (I used Hunts)
1/4 c. Water
2-15oz. Cans Red Kidney Beans, rinsed
2 tbsp. Chili Powder

1. Add all of the ingredients to your slow cooker; mix well. 
2. Cook on high 2-3 hours; low 4-6 hours or warm 6-8 hours. 
Serves 8. 

*Nutritional Information per Serving: Calories 274, Carbs 27g, Fat 5.5g, Protein 20.4g, Fiber 10g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

*If you aren't using leftover meat, cut the pork into 1" cubes and lightly brown on all sides in a saute pan with a little oil before adding it to your slow cooker. 


1 comment:

  1. Clever, you! I love repurposing leftover ingredients into a completely different meal.



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