Ingredients
- ½ lb boneless pork shoulder roast
- 1 Tbsp vegetable oil
- 1 medium onion, chopped (½ cup)
- 1 medium yellow or red sweet pepper, chopped (½ cup)
- 2 canned chipotle chile peppers in adobo sauce, finely chopped
- 10 oz can diced tomatoes and green chiles, undrained
- 16 oz cans red kidney beans, black beans, and/or pinto beans, rinsed and drained
- 1 cup beer or water
- ½ cup water
- ¼ cup bottled salsa
- 2 tsp chili powder
- 1 tsp ground cumin
- 4 cloves garlic, minced
- ¼ cup light sour cream (optional)
- Fresh jalapeño chile pepper slices (optional)
How to Make It
- Trim fat from roast. Cut roast into ¾-inch pieces. In a large skillet brown meat, half at a time, in hot oil over medium heat. Drain off fat. Transfer meat to a 3-½- or 4-quart slow cooker. Stir in onion, sweet pepper, chipotle peppers, tomatoes, beans, beer, the water, salsa, chili powder, cumin, and garlic.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-½ to 4 hours. If desired, serve with sour cream and jalapeño slices.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 338 kcal Calories from Fat: 81 kcal |
|
% Daily Value*
|
| Total Fat 9 g 26% |
Saturated Fat 3 g 15% |
Trans Fat 0.0 g |
Cholesterol 73 mg 24% |
Sodium 607 mg 10% |
carbohydrates 32 g 25% |
Dietary Fiber 9 g 24% |
Sugars 3 g 3% |
Protein 34 g 68% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |