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Slow Cooker Smoky Chipotle Pork Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce from the can
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Shredded cheddar cheese for serving

Instructions
 

  • Add the pork cubes, diced onion, and minced garlic to the slow cooker.
  • Stir in the chopped chipotle peppers, adobo sauce, diced tomatoes, black beans, and chicken broth.
  • Sprinkle the cumin, smoked paprika, chili powder, salt, and black pepper over the top, then stir everything until evenly combined.
  • Cover and cook on low for 8 hours, until the pork is very tender and falls apart easily when pressed.
  • Taste and adjust salt or pepper if needed, then ladle into bowls.
  • Top each serving with chopped cilantro and shredded cheddar cheese.

Notes

For a thicker chili, remove the lid for the last 30 minutes of cooking so some liquid can evaporate. If the spice level feels high, a spoonful of sour cream on top helps balance the heat without changing the main flavors. Leftovers store well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker