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Slow Cooker White Chili with Pork
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By Wendy Louise
Posted July 23rd, 2007
This article is reprinted with permission from The Complete Crockery Cookbook: Create Spectacular Meals in Your Slow Cooker (The Complete Crockpot Cookbook, 1), by Wendy Louise, (2003, Sourcebooks, Inc.)
The Complete Crockery Cookbook: Create Spectacular Meals in Your Slow Cooker (The Complete Crockpot Cookbook, 1)
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Servings: 6
Author Notes: Slow cookers can help you put healthy fare on the table, without a lot of time in the kitchen. They are the perfect solution for today's busy families.
Ingredients: 1/2 -1 pound boneless pork loin, cut into cubes
1 large onion, chopped
1 can (16 ounce) navy beans, drained
1 can (16 ounce) chick peas, drained
1 can (16 ounce) white kernel corn
1 can (14.5 ounce) chicken broth or chicken stock
1 cup cooked wild rice, or mixed grain rice
1 teaspoon ground cumin
smashed and minced garlic cloves, to taste
dash of hot sauce (optional)
drained and diced canned chilies, to taste
handful of white raisins
Instructions:

Brown the cubed pork and chopped onions in a little vegetable oil, until onions are soft and pork is lightly browned. Transfer the mixture to slow cooker. Stir in remaining ingredients. Cover with lid and cook on low setting for at least 4 hours to meld flavors, but can simmer all day.

Cook's Note:
Serve with shredded cheese (of your choice) and warmed flour tortillas.



 

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