This hearty and comforting chili is a one-pot wonder that is perfect for chilly nights. Tender and juicy pork shoulder is slow-cooked to perfection with a blend of spices, then served over a bed of sweet and savory cornbread. The perfect balance of flavors and textures make this dish a family favorite.
Ingreadient
- 2 lb pork shoulder(905 g), diced
- 1 tablespoon seasoned salt
- 1 tablespoon cumin
- 1 can kidney bean, drained
- ½ cup tomato(100 g), diced
- ½ onion, diced
- ½ cup red enchilada sauce(120 mL)
- 1 box cornbread mix, prepared according to instructions
- cheddar cheese, to top, optional
Direction
- Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Mix thoroughly.
- Cook on high for 3 hours.
- Dollop prepared cornbread evenly over mixture. Cook an additional hour.
- Serve and top with cheddar cheese if desired.
- Enjoy!
