This hearty southwestern stew is chunky
with pork, sausage, and beans. Serve from the slow cooker directly
over hot cooked rice, with cornbread or with corn tortillas,
and accompany with celery and carrot sticks. Garnish with a dollop
of sour cream and chopped fresh cilantro, if desired.
Chunky Pork
and Sausage Chili
- 1 pound boneless pork
country-style ribs, cut into 3/4-inch cubes
1/2 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, crushed
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes with green chiles
1 cup beer (room temperature), or water
2 teaspoons chili powder
1/2 teaspoon ground cumin
Salt and pepper, to taste
- Place all ingredients
in 4-quart slow cooker; mix gently. Cover and cook on low heat
setting for 8 to 10 hours until pork is tender.
Serves 6.
Recipe provided courtesy
of Pork, The Other White Meat.
