Pork and Sweet Potato Chili ~ This is the perfect recipe to mix up chili night with succulent pork, sweet potatoes, white beans, and warming Mexican spices. ~ The Complete Savorist by Michelle De La Cerda

Pork and Sweet Potato Chili

Course: Dinner/Slow Cooker
Cuisine: Mexican Fusion
Servings: 8
Author: Michelle De La Cerda

Pork and Sweet Potato Chili ~ This is the perfect recipe to mix up chili night with succulent pork, sweet potatoes, white beans, and warming Mexican spices. 

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Ingredients

  • 2 lbs pork roast or country style pork ribs
  • 2 large or 3 small sweet potatoes; peeled and cubed
  • 1 medium onion; chopped
  • 3 cloves garlic
  • 32 oz low-sodium chicken broth
  • 1/4 cup cilantro; chopped
  • 1 tbsp dried oregano
  • 1 tsp chili powder
  • 1 tsp chipotle powder
  • 1 tsp cumin
  • 1/2 tsp unsweetened cocoa powder
  • 1/4 tsp cinnamon
  • 1 tsp Salt; to taste
  • 3/4 tsp black pepper; to taste
  • 3 tbsp tomato paste
  • 2-14 oz cans Bush's Cannellini beans; drained and rinsed
  • Optional Toppings:
  • Sour Cream
  • Avocado
  • Cilantro
  • Lime
  • Cheese

Instructions

  1. Sear the pork roast in hot oil in a large sauté pan.
  2. Once seared on all sides, add it to a slow cooker.
  3. Remove any remaining oil in sauté pan then add one cup of broth to deglaze the pan, pulling up all the stuck on bits.

  4. Add all the seasonings and spices from cilantro to salt; pepper to the broth in the pan; mix well.
  5. Pour the contents into the slow cooker.
  6. Add the onion, sweet potatoes, and remaining broth to the slow cooker.

  7. Put the lid on and cook on low for 4-6 hours.

  8. Once the pork is cooked through and falling apart and the sweet potatoes are fork tender, add stir in the tomato paste.

  9. Add the two cans of Bush's Cannellini Beans; gently fold them in and allow them to warm through.

  10. Add any optional toppings, serve, and enjoy.