Mango adds a tropical note to this chili. Save a step by using a jar of refrigerated ready-to-eat mangoes from your grocers produce section rather than a fresh mango. Drain and chop the mangoes and use about 1 cup in the chili; combine the remainder with chopped red onion for a sprightly topper.
Slow Cook:4 hrs to 5 hrs (low) or 2 to 2-1/2 hours (high)
Caribbean Pork Chili
In a medium bowl combine pork, chili powder, garlic, ground chile pepper (if using), cumin, and salt; toss to coat. In a large nonstick skillet heat oil over medium-high heat. Cook half of the pork in hot oil until brown on all sides, stirring occasionally. Transfer to a 3-1/2- or 4-quart slow cooker. Repeat with the remaining pork.
Add tomatoes, beans, tomato sauce, and frozen corn to pork in slow cooker.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
Combine mango, cilantro, and, if desired, onion shards. Spoon over top of each serving.