Pork Chili


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Bowl of chili

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Recipe Data


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    Servings and Ingredients

    Serves 6
    2 tbsp. Hy-Vee Select olive oil, divided
    1 lbs. pork loin chops, cut into 1-inch cubes
    1 large onion, chopped
    2 tbsp. minced garlic
    1 tbsp. ground cumin
    1 tbsp. Hy-Vee dried oregano
    2 (10 oz each) cans Hy-Vee diced tomatoes with mild green chilies
    1 (4 oz) can Hy-Vee diced green chilies
    1 (15 oz) can Hy-Vee black beans, rinsed and drained
    1 c. water


    1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add cubed pork and cook until browned, about 5 to 8 minutes. Remove from skillet and transfer to 3-1/2-quart slow cooker.
    2. Heat remaining 1 tablespoon olive oil in same skillet and sauté chopped onions until tender, about 3 to 5 minutes. Add garlic, cumin and oregano and sauté 1 minute more. Add diced tomatoes with mild green chilies, diced green chilies, black beans and water. Transfer to pork mixture in slow-cooker. Cook on LOW for 4 to 6 hours.

    Nutrition facts


    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 40mg
    • Sodium: 600mg
    • Total Carbohydrates: 19g
    • Protein: 21g

    Daily Values

    Vitamin A 8%
    Vitamin C 20%
    Iron 15%
    Calcium 8%

    Recipe Source:

    Hy-Vee weekly ad from the week of October 17, 2012.