Ingredients

The following ingredients have 8 Servings
  • 2 ¼ to 2 ½ pounds pork tenderloin (2 tenderloins)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • freshly ground black pepper (to taste)
  • 1 teaspoon minced garlic
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 jalapeno (seeded and chopped)
  • 14.5 ounce can fire-roasted diced tomatoes
  • ½ cup low-sodium chicken broth
  • 16 ounce can chili beans in mild chili sauce ( undrained)
  • 15.5 ounce can cannellini beans (rinsed and drained)
  • cilantro, shredded cheese, sour cream, avocado

Instruction

  • Cut each tenderloin into 3 or 4 pieces and place them in the insert of a 5- to 6-quart slow cooker. Sprinkle the pork with the chili powder, cumin, salt and pepper. Add the garlic, onion, bell pepper, jalapeno, diced tomatoes and chicken broth. Cover the slow cooker and cook on LOW for 6 to 7 hours, or until pork is tender enough to shred.
  • Using two forks, shred the pork into the sauce and add both the chili and cannellini beans. Cover and cook on LOW for an additional 30 minutes, until beans are warmed through.
  • Spoon mixture into tortillas, spoon over cooked rice or cornbread and top with shredded cheese, sour cream, and a dash of hot sauce. Delicious!