Slowpoke Pork Chili

Slowpoke Pork Chili
Yields 8
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Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
387 calories
40 g
72 g
9 g
37 g
3 g
365 g
500 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 387
Calories from Fat 83
% Daily Value *
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 72mg
Sodium 500mg
Total Carbohydrates 40g
Dietary Fiber 12g
Sugars 6g
Protein 37g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1-1/2 lbs {681 g} pork, cut into 1" strips
  2. 45 ozs {1276 g or three 15oz cans} black beans [Ortega]
  3. 15 oz {425 g or one 15oz can} canned corn
  4. 1/4 cup {59 ml} water
  5. 1 small sweet onion, coarsely chopped [Vidalia]
  6. 1 red bell pepper, coarsely chopped
  7. 16 ozs {453 g} salsa [Pace]
  8. 1 tsp {5 ml} dried oregano
  9. 1 tsp {5 ml} ground cumin
  10. 2 tsp {10 ml} chili powder
  11. 1/2 cup {120 ml} chicken broth
  1. Drain black beans and corn with a colander
  2. Put the drained black beans and corn into a 6 quart slow-cooker, pressure cooker (or stew-pot before pressure canning)
  3. Add all the remaining ingredients and mix thoroughly.
Slow-cooker method
  1. Cover the slow-cooker, set it to LOW and cook on low for 8 to 9 hours.
  2. When done cooking, Stir and poke apart the pork to add thickness.
Pressure-cooker method
  1. (Recipe was successfully tested in an 8 quart Fagor Duo pressure cooker.) Follow pressure cooker directions to bring pressure up to 15 pounds. Cook under steady pressure of 15 pounds for 20 to 30 minutes. Then take pressure cooker off the heat and let cool for about 15 minutes before releasing pressure.
  2. When done cooking, Stir and poke apart the pork to add thickness.
Pressure-Canning method
  1. If you are an experience pressure canner; A double batch of Slowpoke Pork Chili will yield enough for twelve to thirteen 1-pint Mason-Jars (and a single 1 pint jar will provide two servings when put together with rice and cheddar cheese...) Simmer a double batch in a stew-pot long enough to cook though the meat (don't bother poking apart the pork - just cut up smaller chunks). Fill & prepare the jars for pressure canning, then follow best pressure canning procedures for 90 minutes at 15 pounds.
  1. The chili goes very well with basmati rice and topped with cheese (and this will provide about 6 meal servings per batch of Slowpoke Pork Chili, or 12 to 13 meal servings from a double batch.)
  2. Measure out 45 grams (1.6 ounces) of dry rice per serving and cook in boiling water for 15 minutes.
  3. Cover each serving of rice with one-half-pint of chili in medium soup bowl. Cover and microwave each serving on high for about two minutes (it won't take long if the rice is already hot). Then put on a topping of shredded cheddar cheese as desired to taste. Hot and delicious!
  1. This recipe works well with a 6 quart slow-cooker.
  2. It also works well in an 8 quart stainless steel pressure cooker.
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