2 Tbsp Olive Oil
2 cloves garlic, minced
1 large onion, diced
1 sweet green pepper, diced
1 cup celery, diced
3 lbs boneless Pork ribs or Pork Loin, cut into 1” cubes
1 10 oz can Ro-tel Tomatoes (diced tomatoes w/green chilies)
2 14.5 oz cans Chicken Broth
2 16 oz jars Herdez Salsa Verde (green salsa) (pick the heat level you like)
16 oz dried Navy Beans
1 1/2 Tbsp Chili Powder
1 1/2 Tbsp Cumin
1 Tbsp Smoked Paprika
1 1/2 Tbsp Brown Sugar
2 oz Semisweet bakers Chocolate (or 2 mini Hershey bars)
Salt and Pepper to taste
1 large Sweet Potato, cubed
Optional: Jalapenos or Green Chilies and Sour Cream to garnish
- In a heavy-bottomed skillet over medium heat, saute garlic, onion, sweet pepper, and celery in olive oil until onion is tender.
Add pork and brown.
- Place vegetables, pork, and rest ingredients EXCEPT sweet potato in slow cooker/Crock-Pot and cook on low for 6-8 hours.
Can also simmer for 4 hours on stove top in a dutch oven or soup pot.
In both stove top and slow cooker methods, extra water may be needed during cooking as beans rehydrate.
- Boil sweet potatoes separately, on stove top in medium saucepan, until just tender. Do not over cook. Drain and add to chili. Cook 1 hour (30 minutes for stove top) longer to allow flavors to combine.
Serve with jalapeno and/or green chilies and sour cream garnish.