2 lbs. Smithfield® Fresh Pork Bone In Pork Shoulder Butt Roast, diced
3 cups low sodium chicken stock
3 (15-oz.) cans kidney beans, rinsed and drained
1 (28-oz.) can plum tomatoes
4 cloves garlic, thinly sliced
1 cup diced yellow onion
1/4 cup chili powder
2 tbs. tomato paste
2 tsp. kosher salt
Optional garnish: sour cream or Greek yogurt, slided green onions, shredded Cheddar cheese, and tortilla chips
1. Place all ingredients except optional garnishes into 3 1/2- to 4-quart slow cooker; mix well. Cover and cook on Low 8 to 10 hours (High: 4 to 5 hours).
2. Serve in bowls topped with desired garnishes.
1. Place all ingredients except optional garnishes into 3 1/2- to 4-quart slow cooker; mix well. Cover and cook on Low 8 to 10 hours (High: 4 to 5 hours).
2. Serve in bowls topped with desired garnishes.
This people-pleasing red has a smooth, fruity, easy-drinking character that brings out the great flavors of pork, creating a sweet/salty combination that has universal appeal.