Entrée

Pulled Pork Chili

average rating

rate/review

prep time

20 min

total time

10 hr 20 min

makes

16 servings 1 cup (250 mL) each

Rate Recipe

photo by:

kraft

add your photo

What You Need

2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth

2 cans (19 fl oz/540 mL each) chili-style diced tomatoes, drained

1 can (19 fl oz/540 mL) red kidney beans, rinsed

1 can (19 fl oz/540 mL) black beans, rinsed

1 large onion, chopped

2 Tbsp. chili powder

2 tsp. ground cumin

1 boneless pork shoulder (2-1/2 lb./1.1 kg)

1 cup Kraft Old Cheddar Shredded Cheese

1 cup sour cream

Make It

COMBINE all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).

REMOVE meat from slow cooker. Shred meat; return to slow cooker. Stir.

SPOON into bowls; top with cheese and sour cream.

kraft kitchens tips

Special Extra

Garnish with chopped fresh cilantro.

Special Extra

For added flavour, brown the meat in a skillet before adding it to the slow cooker.

Healthy Living

Save 350mg sodium per serving by preparing with no-salt-added tomatoes and beans.

rate recipes, or edit your ratings of others’ dishes and more. sign up

Back to recipe

rating

I didn't forget to drain the tomatoes and it still was pretty soupy. Very tasty though. I think next time I make it, I will omit one of the cans of broth.
posted by daffodil71 | on 11/30/2011

rating

I tried this recipe today. It was delicious! After reading some reviews (... too soupy...) I did not use two cups of chicken broth. Instead I used two undissolved cubes of chicken flavored bouillon cubes (Knorr). I did not drain the tomatoes and I did not add any water. It was thick enough, just the way I like. I cooked 5 hours on high and 4 hours on low. Then later, because I love veggies and I like chunky chili, I added chopped green peppers, mushrooms and celery. I did add an extra tsp of cumin. No extra salt was needed. It was perfect!
posted by Niltex | on 11/14/2011

rating

This recipe was too soupy and had no flavour.
posted by a cook | on 10/1/2011

rating

Since my kids don't like 'red' beans, I mashed them and served the chili with fresh buns.
posted by cdcrockett1 | on 9/29/2011

rating

Although a little soupy it tasted great!
posted by Jenaih | on 9/29/2011

rating

As mentioned it was a little more soupy then most chilli but it did not take away from the flavour. My husband said it was the best chilli he ever had. I would also consider adding some corn or chopped green peppers for some added veggies. So yummy!
posted by a cook | on 9/22/2011

rating

Thought the taste was good but as everyone else's - it turned out a little soupy. Will try it again and add some rice to soak up the liquid
posted by brebnk | on 9/13/2011

rating

The first time I made this it was too soupy and lacked flavour. Then I realized that I had forgotten to drain the canned tomatoes. The second time around, I drained the tomatoes, added some chili sauce and two chicken oxo cubes. I also added the beans about an hour before serving so that they stayed firm. This was excellent and is definately a keeper.
posted by a cook | on 9/4/2011

rating

Turned out quite soupy, but it tasted delicious. I might serve the leftovers with rice to soak up some of the extra liquid.
posted by a cook | on 8/31/2011

rating

Taste was very good, not to spicy but it didn't turn out thick like chili should be, it was more like soup. A bit disapointed as it was in the slow cooker for 12 hrs on low
posted by a cook | on 8/30/2011