Monday, March 9, 2015

Smoky Pork, Sweet Potato, and Black Eyed Pea Chili (Crockpot)

Smoky Pork, Sweet Potato, and Black-Eyed Pea Chili (Crokpot)

Chili recipes are like margarita recipes:  you can never have too many variations.  This particular combination is a little different than a standard chili, but I am totally smitten with it.  Lean pork loin country-style ribs are the meat of choice, and the chili is bulked up by the addition of sweet potatoes and black eyed peas.  I absolutely love black eyed peas, so I knew this would be a big hit -- kind of a southern-style chili almost.  Fragrant spices like chili powder, cumin, and just a pinch of cinnamon give it a nice smoky background, and there's just enough heat to keep things interesting from chipotle chiles.

This chili is also super filling, and pretty healthy.  I know that we're moving into spring and warm weather, but there's always one surprise and unwelcome cold snap before we get there for good.  For that day:  make this chili!

Smoky Pork, Sweet Potato, and Black-Eyed Pea Chili (Crokpot) 

Smoky Pork, Sweet Potato, and Black Eyed Pea Chili
adapted from The Healthy Slow Cooker Revolution
serves 6 to 8

  • 2 onions, chopped fine
  • 6 cloves garlic, minced
  • 2 Tbs chili powder
  • 2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 2 tsp canola oil
  • 1 chipotle chile in adobo sauce, minced (seeds optional)
  • 3 (15-oz) cans black eyed peas, rinsed and drained (divided)
  • 3 cups chicken broth
  • salt and pepper
  • 1 1/2 lbs boneless country-style ribs, trimmed of visible fat
  • 1 1/2 lbs sweet potatoes, peeled and cut into 1-inch pieces
  • 2 Tbs minced fresh cilantro
To serve:  diced red onions, cilantro, jalapeños, queso fresco cheese, avocado, etc

In a large microwave-safe bowl, stir together the onions, garlic, chili powder, cumin, cinnamon, tomato paste, oil, and chipotle.  Microwave for 5 minutes, stirring occasionally, until the onions are softened.  Scrape into the slow cooker.

In a food processor or blender, puree one can of the black eyed peas with 1 cup of the broth until smooth.  Transfer to the slow cooker.  Stir in the remaining 2 cups of broth and 1/2 teaspoon of salt.  Season the pork with salt and pepper and nestle it into the mixture.

Make a foil packet for the sweet potatoes:  Place the sweet potatoes on one side of a large piece of aluminum foil and sprinkle with salt and pepper.  Fold the other half of the foil over the vegetables and crimp the 3 open edges to seal.  

Carefully place the packet on top of the stew.

Cover and cook until the pork is tender and can easily be shredded with a fork, 6 to 8 hours on low or 4 to 6 hours on high.  

Transfer the foil packet to a plate and carefully open it, watching for steam.  Use tongs to remove the ribs from the slow cooker and shred them using 2 forks.  Stir the potatoes, shredded pork, cilantro, and the remaining 2 cans of black beans into the slow cooker.  Taste and season with salt and pepper.  

Serve with any toppings or garnishes you'd like!


Josie said...

looks so yummy and a healthy food for diet.

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Josie said...

My stomach growled just looking at this. Loudly. Love the flavors!

Josie said...

I'm planning on making this on Monday! How much tomato paste? I don't see it on the ingredients list.

Josie said...

Hi, this looks like a great recipe! I see tomato paste in the directions -- should this be listed in the ingredients?

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