Caribbean Pork Chili

1 ½ pounds boneless pork loin roast, cut into 1-inch pieces
1 tablespoon chili powder
2 tablespoons minced garlic or 2 cloves garlic, minced
¼ teaspoon salt
1 tablespoon canola oil
2 cans no-salt added diced tomatoes, undrained
1 can black beans, rinsed and drained
1 8 ounce tomato sauce
1 cup whole kernel corn
1 medium mango, halved, seeded, peeled and chopped
¼ cup minced fresh cilantro
  1.  In a medium bowl combine pork, chili powder, garlic and salt; toss to coat.
  2. In a large nonstick skillet heat oil over medium-high heat.  Cook the pork in hot oil until brown on all sides, stirring occasionally. 
  3. Add tomatoes, beans, tomato sauce and corn to pork in slow cooker.
  4. Cover and cook on low setting for 4 to 5 hours or on high heat setting for 2 to 2 ½ hours.
  5. Combine mango and cilantro.  Spoon mixture on top of each serving.

Cooking With Crevolyn
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