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Nothing is easier or smells better than this smoky “take” on the popular southwestern stew. Serve over hot cooked rice, if desired, and garnish with chopped cilantro.

Smoky Pork Chili

1 1/2 pounds boneless pork sirloin roast, cut into 1-inch cubes
1 cup salsa, mild or hot
1 cup barbecue sauce
1 (1 1/4-ounce) package taco seasoning mix
2 cups frozen corn kernels
1 (15-ounce) can chickpeas, drained
1 (15-ounce) can black beans, drained and rinsed

1. Combine pork, salsa, barbecue sauce, taco seasoning, corn and chickpeas in a 3 1/2 to 4-quart slow cooker. Cover and cook on High 4 to 5 hours or Low 8 to 10 hours.
2. Stir in beans, cover and let stand 10 minutes, enough time for beans to heat through.

Serves 6.

Nutrition Facts
Calories 370 calories
Protein 33 grams
Fat 8 grams
Sodium 800 milligrams
Cholesterol 75 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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