- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 237.4
- Total Fat: 12.7 g
- Cholesterol: 39.4 mg
- Sodium: 1,034.9 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.1 g
- Protein: 15.0 g
Pork & Black Bean Enchilada ChiliSubmitted by: ROBINWA
IntroductionMexican style comfort food! Slow cooked pork shredded w/ a green chili enchailada sauce with black beans Mexican style comfort food! Slow cooked pork shredded w/ a green chili enchailada sauce with black beans
1 Tbs Canola Oil (or less, just to prevent sticking while browning)
1 lbs Country style Pork Ribs (boneless - 1-1/2 pound with bone).
1- Tbs Cumin Powder divided
1 - Tbs Chili Powder divided
1 - Tbs Garlic Powder divided
1 - tsp Salt
1/2 - tsp Pepper
1 Large Can (or 2 small) Enchhilada Sauce - I PREFER THE GREEN SAUCE
1/2 C Onion chopped
2 Cans of Black Beans (low sodium best)
2 Cans of Diced (or Stewed) Tomatos w/ green chilies (mexican style)
Water or Broth if needed
Coat bottom of Dutch oven (if cooking on stove top) or fry pan if putting in the crock pot with oil. Over medium - medium high heat brown Pork Ribs, seasoned to your taste preference with Cumin, Chili Powder, Garlic Powder, Salt & Pepper on each side.
Once browned either transfer to crock pot and cover with enchilada sauce (I prefer the green vs. the red goes great with the pork). And add the chopped onion. In the Crock pot: put on low and cook for 6 - 8 hours or high for 4 hours. Stove top - pour sauce over ribs put lid on reduce heat to med low after it comes to a slow boil) and cook for 1 hour.
After meat cooks fork tender so you’re able to shred remove pork and shred it. (I remove a lot of the fat during this process). Place pork back into the sauce, add Tomatoes & Black Beans (drained & rinsed). Mix well and taste, add more seasoning if needed. Bring back up to slow boil / simmer cook for remainder of time and enjoy. You may top with Cheddar cheese / sour cream / onions.
Most of the times I do the meat up for a previous meal (burritos) then use the left over meat for chili.
Number of Servings: 10
Recipe submitted by SparkPeople user ROBINWA.