Slow-Cooker Mexican Pork Chili

Recipe

Soup, Chili & Stew
Slow-Cooker Mexican Pork Chili

Primary Media

User Rating

3.25 out of 5 stars
Rate it:
4 ratings

Recipe Data

10
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1(14.5 oz) can no-salt-added stewed tomatoes, undrained
    1(15 oz) can Hy-Vee no-salt-added tomato sauce
    1(1.25 oz) pkg Hy-Vee 30% less sodium taco seasoning
    1(16 oz) bag frozen Hy-Vee golden cut corn, thawed
    1 lbs.boneless pork loin chops, cut into 1-inch cubes
    1(15 oz) can Hy-Vee red kidney beans, drained and rinsed
    1(15 oz) can Hy-Vee black beans, drained and rinsed
    Hy-Vee shredded taco cheese and Hy-Vee light sour cream, optional

    Directions

    1. In a 3-1/2-or 4-quart slow-cooker, stir together stewed tomatoes, tomato sauce and taco seasoning. Stir in corn, pork, kidney beans and black beans.
    2. Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours or until pork is tender.
    3. Serve with taco cheese and sour cream if desired.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 25mg
    • Sodium: 580mg
    • Total Carbohydrates: 32g
    • Protein: 16g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 15%
    0%
    Iron 15%
    0%
    Calcium 6%