Slow Cooker
Pork Chili Verde
Hot Baked Cornbread
Ingredients
- 1½ lb ground pork
- 1 onion, chopped
- 3 (15-oz) cans great Northern beans, drained and rinsed
- 1 (16-oz) jar salsa verde
- 1 (32-oz) carton chicken broth
- 2 Tbsp ground cumin
- ¼ cup chopped fresh cilantro
- 1 (8-oz) carton sour cream
Instructions
- Cook pork and onion in a large skillet over medium heat until pork is browned and crumbly; drain and spoon into a 5- to 7-quart slow cooker; stir in beans, salsa, broth, and cumin.
- Cover and cook on LOW 8 hours. Stir in cilantro. Serve chili with sour cream.
Side Dish Ingredients
- 2 (6-oz) pkg buttermilk cornbread mix
Side Dish Instructions
- Bake cornbread according to package directions.
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