Smoky Slow Cooker Chili

From Cooking Light January 2009. Country-style ribs are cut from the shoulder and are perfect for this. I have not made this yet, but it seems like a winner. Prep time is estimated.

• Ready In: 8 hrs 35 mins
• Serves: 8

Ingredients

• 1  lb ground pork
• 1  lb boneless pork shoulder, cut into 1/2 inch pieces
• 3  cups  chopped onions
• 1 3⁄4 cups  chopped green bell peppers
• 3  garlic cloves, minced
• 3  tablespoons tomato paste
• 1  cup beer, lager-style
• 1⁄2 teaspoon salt, divided
• 3  tablespoons chili powder
• 1  tablespoon ground cumin
• 2  teaspoons dried oregano
• 3⁄4 teaspoon  freshly-ground black pepper
• 6  tomatillos, quartered
• 2  bay leaves
• 2 (12 1/2ounce) cans plum tomatoes, undrained and chopped
• 1 (15 ounce) can pinto beans, no-salt, drained
• 1 (7 3/4ounce) can  mexican hot tomato sauce
• 1  smoked ham hock, about 8 oz
• 1 1⁄2 tablespoons sugar
• 1⁄2 cup  finely chopped cilantro
• 1⁄2 cup  finely chopped green onion
• 1⁄2 cup  crumbled queso fresco, about 2 oz
• 8  lime wedges

Directions

1. Heat a large non-stick skillet over medium-high heat and coat with cooking spray.
2. Add ground pork and cook for 5 minutes or until browned, stirring to crumble. Drain well and transfer to slow cooker.
3. Recoat skillet with cooking spray. Add pork shoulder and cook 5 minutes or until lightly browned. Transfer pork to slow cooker.
4. Recoat skillet with cooking spray. Add onion and bell pepper, and saute 8 minutes, stirring frequently.
5. Add garlic, saute 1 minute, then add tomato paste and cook 1 minute, stirring constantly.
6. Stir in beer, cook a minute or two, then pour all over the meat in the slow cooker.
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. Cover and cook on HIGH for 5 hours until meat is tender or on LOW for 8 hours.
9. Remove and discard ham hock and bay leaves.
10. Add 1/4 tsp salt and the sugar, stir well.
11. Top each serving with 1 tbl each of cilantro, green onions and queso fresco. Serve with a lime wedge.
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.