The Recipes

Pork and Bean Chili

I decided to throw this in the slow cooker today.  I'm working tonight, and I'm pretty sure I'll be really happy about the leftovers when I get home in the wee hours of the morning.  I also realized I really need to do a decent fridge and freezer cleaning, so it's time to use up the proteins.  This is also a rough gathering of other odds and ends I had that needed to be used up, so feel free to use whatever you've got that needs to be used up.

Pork and Bean Chili


- 1/2 lb. pork shoulder
- 1/4 onion, diced
- 1 celery rib, diced
- 1 carrot, peeled and diced
- 2 cloves of garlic, minced
- 1 ancho chile pepper, stem removed
- 1 jalapeno, finely diced
- 1/2 c. corn kernels (frozen or removed from the cob)
- 1/2 14.5-oz. can of diced tomatoes
- 1 c. green beans, diced
- 1 14.5-oz. can kidney beans, rinsed and drained
- 1/2 c. white beans, rinsed and drained
- handful of chili powder
- 2 T. cumin
- 2-3 c. beef or chicken stock
- salt
- pepper
- olive oil
- 1/4 c. of cous cous, quinoa or rice for serving

Put the ancho pepper in enough stock to cover it in a small pot.  Bring it to a simmer until the chile is reconstituted.  Let it cool and transfer it to a blender.

In a large pan, heat 1-2 T. of olive oil.  Season the pork with salt and pepper and sear it on all sides.

Meanwhile, add all of the other ingredients to a slow cooker and season with salt and pepper.  Pour in the chile puree and nestle the pork into the slow cooker.  Add a little more stock or water as needed.  Cook on low for at least 8 hours.

Using two forks, shred the pork into bite-size pieces.  Let it cook through a little longer while your grain cooks, then spoon the grain into a bowl and top with the chili.