Slow Cooker Pork Shoulder Cornbread Chili
by Hannah Williams • featured in 4 Easy Slow Cooker Dinners
Ingredients
for 5 servings
-
2 lb pork shoulder, diced (905 g) -
1 tablespoon seasoned salt -
1 tablespoon cumin - 1 can kidney bean, drained
-
½ cup tomato, diced (100 g) - ½ onion, diced
-
½ cup red enchilada sauce (120 mL) - 1 box cornbread mix, prepared according to instructions
- cheddar cheese, to top, optional
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Preparation
- Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Mix thoroughly.
- Cook on high for 3 hours.
- Dollop prepared cornbread evenly over mixture. Cook an additional hour.
- Serve and top with cheddar cheese if desired.
- Enjoy!
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Tips
1 of
5
-
Alexia Silliman
I used two cans of kidney beans and a can of diced tomatoes and onions instead of fresh and it was a big hit for the whole family.
2018-08-29T03:25:48Z Helpful (9) -
Morgan Busch
I used steak instead of pork and it turned out really well. I also added some brown sugar. Delish.
2018-07-19T20:02:44Z Helpful (7) -
Vanessa Vernaza
I love this! I’ve made it a few times and I cook the cornbread separately to make sure it cooks all the way and isn’t soggy at all.
2018-11-03T23:29:20Z Helpful (5) -
Naima Neema Tillett
Loved this!! I added some leftover ground beef that was already cooked, about 30 minutes before it was time to put in the cornbread mixture. Next time I think I’ll add 2 cans of kidney beans instead of one.
2018-10-07T13:01:33Z Helpful (4)
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