Slow-Cooker Spicy Pork Chili

Crock pot pork chili is a comforting and flavorful dish that’s ideal for chilly days or when you’re craving a hearty meal. This recipe combines tender chunks of pork, a rich tomato base, and the warmth of chili powder and cayenne pepper, all slow-cooked to perfection.

Straying from traditional chili recipes, this version swaps the usual beef for pork, offering a unique twist on a classic. It’s similar to pork stew or Mexican chile verde but with a rich tomato sauce and a comforting addition of beans and corn. It’s made in the slow cooker, so you can set it, forget it and come back to a pot of deliciousness ready to serve.

Ingredients for Crock Pot Pork Chili

• Pork: Boneless pork cubes provide a tender and juicy protein base. As they cook in the slow cooker, the pork absorbs the flavors of the spices and tomatoes, becoming incredibly tender.
• Canola oil: Used to brown the pork before adding it to the slow cooker, canola oil helps create a flavorful crust on the meat and seals in moisture for the long cooking process.
• Tomatoes: Crushed tomatoes serve as the base of the chili, providing a tangy, rich tomato flavor that coats the pork and vegetables. The tomatoes also help thicken the chili as it simmers.
• Corn: Frozen corn adds sweetness and texture to the chili, balancing out the heat from the spices. Its bright flavor complements the savory pork and tomatoes.
• Beans: Black beans offer a hearty, protein-packed addition to the chili. They have a creamy texture that works well with the tender pork, making the dish more filling and satisfying.
• Onion: Chopped onions bring a mild sweetness and depth of flavor to the chili, softening as they cook and blending seamlessly into the dish.
• Broth: Beef broth adds a savory richness to the chili, enhancing the depth of flavor in the tomato base. It also keeps the chili moist and prevents it from becoming too thick during the slow-cooking process.
• Green chiles: Chopped green chiles add a mild, tangy heat that complements the chili powder and cayenne pepper. They infuse the chili with a subtle smokiness that pairs well with the pork.
• Chili powder: The key spice in this recipe provides a smoky, mildly spicy base that defines the chili’s flavor. It gives the dish its signature warmth without overwhelming the other ingredients.
• Garlic: Minced garlic adds a pungent, savory depth, enhancing the overall flavor and complementing the other spices.
• Salt and black pepper: Salt brings out the flavors of the pork and vegetables. Pepper adds a mild heat and enhances the overall flavor profile of the chili.
• Cayenne pepper: A dash of cayenne pepper adds heat to the chili, giving it a slight kick. You can adjust the amount of cayenne depending on your spice preference.
• Cilantro: Minced cilantro, stirred in at the end of cooking, adds a fresh, herbaceous note to brighten up the chili.
• Cheddar cheese: Topping the chili with optional shredded cheese adds a creamy, salty contrast to the spicy chili. It melts into the hot chili, creating a deliciously gooey finish.

Directions

Step 1: Brown the pork

In a large skillet, heat the canola oil over medium-high heat. Add the pork cubes and cook until browned on all sides, five to six minutes. This step helps seal the pork’s juices and develop a rich flavor for the chili. Once browned, transfer the pork and any pan drippings to a 5-quart slow cooker. The drippings add extra flavor as the chili cooks.

Step 2: Add the remaining ingredients and slow-cook

Stir in the crushed tomatoes, frozen corn, black beans, chopped onion, beef broth, green chiles, chili powder, minced garlic, salt, cayenne pepper and black pepper. Cover the slow cooker and cook on low for six to seven hours or until the pork is tender and easily shredded.

Step 3: Serve and enjoy

Once the chili is finished cooking, stir in the minced fresh cilantro. Ladle the pork chili into bowls and serve hot. If desired, top with shredded cheddar cheese.

Crock Pot Pork Chili Recipe Variations

• Vegetable-packed chili: Add extra vegetables such as potatoes, zucchini or carrots for a more nutrient-dense meal.
• Smoky pork chili: Add a teaspoon of smoked paprika for a deeper smoky flavor that complements the pork and chili powder.

How to Store Crock Pot Pork Chili

Store leftover pork chili in an airtight container in the refrigerator for up to four days. The flavors tend to develop more after sitting overnight, making the leftovers even tastier.

Can you freeze pork chili?

Pork chili freezes well. To freeze, allow the chili to cool completely, then transfer it to a freezer-safe container or freezer bag. It can be frozen for up to three months. When ready to enjoy, thaw the chili in the refrigerator overnight before reheating.

How do you reheat pork chili?

Reheat the chili on the stovetop over medium heat until warmed through, stirring occasionally. You can also reheat individual portions in the microwave in one-minute intervals, stirring between each interval.

Can you make pork chili ahead of time?

This recipe is perfect for making ahead of time. Prepare the chili as directed and store it in the refrigerator for up to two days before serving. You can also set the slow cooker in the morning to have dinner ready by evening.

Crock Pot Pork Chili Recipe Tips

Can I use a different type of meat in this chili?

Yes, you can substitute pork with chicken or beef. Adjust the cooking time if needed, especially if using a leaner cut of meat that cooks faster, such as chicken breast.

What sides go well with pork chili?

Pork chili pairs well with cornbread, peppered cilantro rice or a simple green salad. For added crunch, you can also serve it with tortilla chips.

Can I make pork chili in the Instant Pot?

To adapt this recipe for the Instant Pot, use the sauté function to brown the pork, then add the remaining ingredients and cook on high pressure for 30 minutes, followed by a natural release.