Crock-Pot meals are notorious for signifying nostalgia-inducing moods. There is that one family favorite that cultivates warmth inside. It takes you home, stirring memories of days of feeling safe, cared for, and calm.
My mom is something of an excellent cook. As a child, the only meals I can remember dispising were those I crave now: fried eggplant, succotash, or coffee-anything. Other than these, the only other thing I fussed about eating is a favorite of many: meat.
Never do I recall liking meat. I tolerated it with
half-the-bottle a bit of A1 sauce. Yet, because it is my mother, she found a way to cook meat in such a way that my taste buds still tingle at the memory of a dish.
Arizona Pork Chili is one of her delights. With her permission, I am excited to share this comfort-food with Cincinnati moms. The freezing months of January are upon us and this Crock-Pot recipe is sure to become a staple in houses across Pork-opolis.
Without further introduction, I present to you Arizona Pork Chili. Note: In my mom’s own words, “This is not my recipe. It is from some book, somewhere.” Spoken just like a woman who has tried and tested recipes over the years from copious magazines, books, and sites. And this recipe still made her list.
Arizona Pork Chili for the Crock-Pot
1 tablespoon vegetable oil
1.5 lbs boneless pork, cut into 1/4 inch cubes
1 onion coarsely chopped
2 cloves of garlic, minced
1 can 15 oz of black, pinto, or kidney beans, drained
1 can 14.5 oz Del Monte chili style chunky tomatoes, undrained
1 can 4 oz diced green chilis, drained
1 teaspoon ground cumin
In a large skillet, heat oil over medium-high heat. Add pork, onions, and garlic. Cook until tender. Pour pork-mixture into the Crock-Pot.
Add beans, tomatoes, chilis, and cumin.
Cook for 4-6 hours in the crock-pot on high.
Shred a flour tortilla in a bowl. Add chili from crockpot and a dollop of sour cream, if desired.
Enjoy with your family and friends!
*Yields 6 servings
What are your favorite winter Crock-Pot recipes? Share in the comments below.