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Pulled Pork Chili
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Pulled Pork Chili

10 Hr(s) 20 Min(s)
20 Min(s) Prep
10 Hr(s) Cook
Delight a crowd with our Pulled Pork Chili recipe. This Pulled Pork Chili recipe is made in the slow-cooker for an even taste that you won't want to miss.
What You Need
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10 servings
Original recipe yields 10 servings
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
2 cans (14-1/2 oz. each) chili-ready diced tomatoes, undrained
1 can (15-1/2 oz.) kidney beans, rinsed
1 can (15 oz.) black beans, rinsed
1 large onion, chopped
2 Tbsp. chili powder
2 tsp. ground cumin
1 boneless pork shoulder (2-1/2 lb.)
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).
2
Remove meat from slow cooker. Shred meat; return to slow cooker. Stir.
3
Spoon into bowls; top with cheese and sour cream.
Kitchen Tips
Tip 1
Serving Suggestion
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
Tip 2
Variation
Prepare using 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Tip 3
Special Extra
Garnish with chopped fresh cilantro.
Tip 4
Special Extra
Brown meat in large skillet before adding to slow cooker. It’s not necessary for recipe success, but will add to the flavor of the finished dish.
Nutrition
Calories
440
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 115mg
38%
Sodium 620mg
27%
Total Carbohydrates 14g
5%
Dietary Fibers 5g
18%
Sugars 4g
8%
Protein 29g
58%
Vitamin A
20%
Vitamin C
10%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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