I don’t always know in the morning what I’ll be in the mood for at the end of the day. Sometimes, I just opt for throwing some meat along with a little broth and salt and pepper into the crockpot and wait for inspiration to come.That is how this recipe came about. I started a small roast cooking and then did some investigation into my options. Originally, I thought maybe green chili pork, but it got pushed aside for this recipe. It’s still pork and chilis but taken up a notch with the smoky flavor of chipotles.

This isn’t quite as easy as coming home to a fully cooked crockpot meal, but with fifteen minutes of prep and thirty minutes of simmer time, you can have something pretty yummy on the table. Just add some cornbread, tortilla chips, or crusty garlic bread for a hearty and satisfying dinner.

Smoky Pork and Bean Chili 

Ingredients

1 ½ pounds pork roast
½ cup chicken broth
Salt and pepper, to taste
1 teaspoon olive oil
1 large onion, chopped
1 red bell pepper, chopped
2 tablespoons tomato paste
1 heaping tablespoon minced garlic
1 tablespoon cumin
1 tablespoon minced chipotles in adobo sauce
1 ½ dried oregano
2 cups chicken broth
2 15-ounce cans of pinto beans, rinsed
1 15-ounce can corn
1 15-ounce can fire-roasted diced tomatoes
2 tablespoons fresh lime juice
Sliced green onions or chopped cilantro for serving

Instructions

Place roast and broth in the crockpot, sprinkle with salt and pepper, and cook on low for 8 hours or until meat shreds easily. The pressure cooker will also work here.
On medium heat add oil to soup pot; heat until hot. Add onion and bell pepper; cook, stirring until the vegetables begin to soften, about 5 minutes.

Add tomato paste, garlic, cumin, chipotle, and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes.
Stir in broth, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.
Stir in beans, tomatoes, and the shredded pork; bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.

Add lime juice and season with salt and pepper. Garnish with scallion greens or cilantro and serve. Enjoy!

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
~Luciano Pavarotti

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A wife, a mom, a grandmother. I like to create things out of fabric and yarn, cook up things in the kitchen and put words together to make people think. I am currently writing the food column for Broken But Priceless: The Magazine. In addition to my The Party's in the Kitchen and Girl on Adventure blogs, I am also a regular contributor to Refresh Magazine and Be New Today.