Slow-Cooker Green Pork Chili

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3–6 Prep 10 min Cook 7 min Serves 8

This chili tastes complex, yet contains so few things. Props to the crockpot. The pork and beans have lots of time to soak up all the cumin and salsa have to offer.

1 lb dry great northern beans (about 2 cups) 6 cups chicken stock (no salt added) 1½ cups salsa verde 1 tbsp ground cumin 1 tsp salt 1 tsp black pepper 2 (1-lb) pork tenderloins, each cut crosswise into 3 pieces ½ cup fresh cilantro leaves (optional) 1. In a slow cooker, combine the beans, stock, salsa verde, cumin, salt, and pepper. Add the pork. Cover and cook on Low until the beans and pork are tender, 7 to 8 hours, or on High for 4 to 5 hours.

2. Remove the pork from the slow cooker and shred with 2 forks. Remove 1 cup beans with a slotted spoon and transfer to a bowl. Mash the beans with a fork until smooth; stir into the chili. Return the pork to the chili and stir gently to combine. Top with the cilantro, if desired.

Per serving (about 1⅓ cups) 358 Cal, 5 g Total Fat, 2 g Sat Fat, 793 mg Sod, 38 g Total Carb, 3 g Sugar, 12 g Fib, 39 g Prot.