Caribbean Pork Chili

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.

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5 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
20 mins
Slow Cook:
4 hrs to 5 hrs (low) or 2 to 2-1/2 hours (high)
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Caribbean Pork Chili

Ingredients
1 1/2
pounds boneless pork loin roast, cut into 1-inch pieces
1
tablespoon chili powder
2
cloves garlic, minced
1/2
teaspoon ground chipotle chile pepper (optional)
1/2
teaspoon ground cumin
1/4
teaspoon salt
1
tablespoon canola oil
2
14 1/2 ounce can no-salt-added diced tomatoes, undrained
1
15 ounce can no-salt-added black beans, rinsed and drained
1
8 ounce can no-salt-added tomato sauce
1
cup frozen whole kernel corn
1
medium mango, halved, seeded, peeled, and chopped
1/4
cup snipped fresh cilantro
1/4
cup red onion shards (optional)

Directions

  1. 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.
  2. Add tomatoes, beans, tomato sauce, and frozen corn to pork in slow cooker.
  3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
  4. Combine mango, cilantro, and, if desired, onion shards. Spoon over top of each serving.

Nutrition Facts

(Caribbean Pork Chili)
    Per serving:
  • 315 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 78 mg chol.,
  • 246 mg sodium,
  • 32 g carb.,
  • 8 g fiber,
  • 12 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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