Smoky Slow Cooker Chili

1. 1

   Heat a large non-stick skillet over medium-high heat and coat with cooking spray.

2. 2

   Add ground pork and cook for 5 minutes or until browned, stirring to crumble. Drain well and transfer to slow cooker.

3. 3

   Recoat skillet with cooking spray. Add pork shoulder and cook 5 minutes or until lightly browned. Transfer pork to slow cooker.

4. 4

   Recoat skillet with cooking spray. Add onion and bell pepper, and saute 8 minutes, stirring frequently.

5. 5

   Add garlic, saute 1 minute, then add tomato paste and cook 1 minute, stirring constantly.

6. 6

   Stir in beer, cook a minute or two, then pour all over the meat in the slow cooker.

7. 7

   Add 1/4 tsp salt, chili powder, cumin, oregano, black pepper, tomatillos, bay leaves, tomatoes, pinto beans, tomato sauce and ham hock to the slow cooker.

8. 8

   Cover and cook on HIGH for 5 hours until meat is tender or on LOW for 8 hours.

9. 9

   Remove and discard ham hock and bay leaves.

10. 10

    Add 1/4 tsp salt and the sugar, stir well.

11. 11

    Top each serving with 1 tbl each of cilantro, green onions and queso fresco. Serve with a lime wedge.

12. 12

    This can also be done on the stove, using 12 ozs beer and simmering, covered, for 2 1/2 to3 hours or until the pork is tender.

* Per serving · 4 servings · Values may vary.