After eating this chili my husband commented to me, “This is so good! Anything you make with those Hambeens turns out good.” Well, he’s right. I’ve made this chili and then the Cheddar, Bacon and Bean Soup and before that I made the Smokey 15 Bean Soup with Sausage. These soups are just so hearty and filling and not to mention they serve a crowd (or provide leftovers for lunch the next day). I also appreciate the fact that I’m cooking dried beans from scratch instead of opening a can. Not that there’s anything wrong with opening a can…just sometimes it really feels good to start from scratch.
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Recipe for Slow Cooker Four Bean Pork Tomatillo Chili
Makes 10 servings
Ideal slow cooker size: 6 quart
Cooking time: 8 hours on HIGH or 12 hours on LOW
1 (15.5 oz) bag of Hurst’s Hambeens Slow Cooker Chili with seasoning packet
7 cups water
1 medium onion, diced
1 green pepper, diced
3 garlic cloves, minced
1 (2 lb) boneless pork shoulder roast, well trimmed
1 (12 oz) can of tomatillos, drained of liquid OR 6 fresh tomatillos, husked and rinsed
2 Tbsp tomato paste
1 tsp salt
Salt and pepper, to taste
1. Rinse and sort through the dry beans. Check for any unwanted debris and discard.
2. Add beans to slow cooker and pour in the water. Add in half of the seasoning packet that comes with the beans.
3. Add in the onion, green pepper and garlic. Place the trimmed pork roast on top (it should be mostly immersed in liquid).
4. Cover and cook on HIGH for 6-8 hours or on LOW for 10-12, or until beans are tender. (All slow cookers cook differently).
5. When beans are tender and the pork is easily shreddable you know that you’re chili is almost done! Remove pork and shred.* Place meat back into the slow cooker.
6. Blend tomatillos in a blender until smooth. Add into the slow cooker. Add the other half of the seasoning packet, tomato paste and salt into the slow cooker. Salt and pepper to taste. Serve and enjoy!
P.S. Make sure to check out all my bean recipes here: