Pork & Black Bean Enchilada Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
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 divided1 - Tbs Chili Powder divided1 - Tbs Garlic Powder divided1 - tsp Salt 1/2 - tsp Pepper1 Large Can (or 2 small) Enchhilada Sauce - I PREFER THE GREEN SAUCE1/2 C Onion chopped2 Cans of Black Beans (low sodium best)2 Cans of Diced (or Stewed) Tomatos w/ green chilies (mexican style)Water or Broth if needed
Makes a great big pot 10 servings at lest. If cooked in a crock pot can take up to 10-12 hour.
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.
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.
Nutritional Info 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
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