Best 5 Slow Cooker Pork Shoulder Cornbread Chili Recipe By Tasty Recipes

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Indulge in the tantalizing aroma of Slow Cooker Pork Shoulder Cornbread Chili, a symphony of flavors that will warm your soul and tantalize your taste buds. This savory dish, crafted with tender pork shoulder, aromatic spices, and a medley of hearty vegetables, promises an explosion of flavors in every bite. Served alongside fluffy, golden cornbread, this chili is the perfect comfort food for cozy gatherings or laid-back family dinners.

The pork shoulder, slow-cooked to perfection, falls apart effortlessly, releasing its succulent juices into the rich and flavorful chili base. The blend of spices, including chili powder, cumin, and paprika, adds a depth of warmth and complexity, while the vegetables—bell peppers, onions, and corn—contribute a delightful textural contrast and vibrant sweetness.

The cornbread, prepared with a touch of honey for a hint of sweetness, serves as the perfect accompaniment to the savory chili. Its fluffy texture and golden crust create a delightful contrast to the hearty chili, making each bite a harmonious blend of flavors and textures.

This recipe also includes variations to suit diverse preferences and dietary needs. For a vegetarian twist, substitute the pork shoulder with hearty mushrooms or lentils, creating a meatless chili that is equally flavorful and satisfying. Additionally, a gluten-free cornbread recipe is provided, ensuring that everyone can enjoy this delectable dish.

Whether you prefer the classic pork shoulder version or the delectable vegetarian alternative, the Slow Cooker Pork Shoulder Cornbread Chili is a versatile and crowd-pleasing dish that will become a staple in your culinary repertoire.

Here are our top 5 tried and tested recipes!

SLOW-COOKER SPICY PORK CHILI



Slow-Cooker Spicy Pork Chili image

Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 15

2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (28 ounces) crushed tomatoes
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped onion
2 cups beef broth
1 can (4 ounces) chopped green chiles
1 tablespoon chili powder
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 cup minced fresh cilantro
Shredded cheddar cheese, optional

Steps:

  • In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.

Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1055mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 8g fiber), Protein 39g protein.

SLOW-COOKER PULLED-PORK CHILI WITH CORNBREAD DUMPLINGS RECIPE



Slow-Cooker Pulled-Pork Chili With Cornbread Dumplings Recipe image

For a meal that's perfect for Football Sundays or chilly-evening dinners, make this chili right in your slow cooker. It's not your traditional beef-based recipe, but pulled pork shoulder and tender cornbread dumplings make this version stand out among the rest.

Provided by Morgan Eisenberg

Categories     Entree     Lunch     Dinner     Chili     Mains

Time 8h

Yield 16

Number Of Ingredients 32

For the Chili:
3 1/2 pounds skinless, boneless pork shoulder, cut into 8 large pieces
1 tablespoon vegetable oil
3 dried ancho chilies, stemmed and seeded
2 dried New Mexico chilies, stemmed and seeded
1 1/2 cups homemade or store-bought low-sodium chicken stock
3 tablespoons tomato paste
2 tablespoons light brown sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon ground cumin
1 tablespoon Worcestershire sauce
1 large Spanish onion, diced
1 jalapeño, stemmed, seeded, and minced
8 medium cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle light beer, such as lager
1 1/2 tablespoons cornstarch
2 (15-ounce) cans dark kidney beans, drained
Kosher salt and freshly ground black pepper
Hot sauce, such as Frank's RedHot, to taste
For the Cornbread and Garnish:
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
2 large eggs, beaten
1/2 cup whole milk
1 cup shredded cheddar cheese
Jalapeño slices, for garnish
Cilantro leaves, for garnish

Steps:

  • For the Chili: Blot pork dry with paper towels. Heat oil in a large pot or Dutch oven over high heat until shimmering. Add pork and cook until browned on the bottom, about 4 minutes. Turn pork and brown opposite side. Transfer pork to slow cooker.
  • In a clean pot, add dried ancho and New Mexico chilies and toast over high heat until fragrant, about 2 minutes. Add chicken stock and bring to a boil. Reduce to a simmer and cook until chilies are softened and almost falling apart, about 15 minutes. Transfer to blender and add tomato paste, light brown sugar, cocoa powder, cumin, and Worcestershire sauce. Blend to a smooth paste. Scrape paste into slow cooker with pork.
  • Add onion, jalapeño, and garlic to slow cooker, arranging them on and around the pork. Pour crushed tomatoes on top.
  • In a medium bowl, whisk together beer and cornstarch. Pour into slow cooker. Gently stir in kidney beans. Cover and cook on low until pork is fall-apart tender, about 6 hours.
  • Remove pork from sauce and shred using 2 forks. Return pulled pork to slow cooker, stir well, and season with salt and pepper. Add hot sauce for additional heat, if desired.
  • For the Cornbread: In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside. In a small pan, brown the butter. Make a well in the center of the dry ingredients and add browned butter, light brown sugar, eggs, and milk. Mix until no dry streaks remain, being careful not to over-mix. Fold in cheddar cheese.
  • Spoon the batter gently onto the chili. Cover and increase heat to high. Cook until dumplings are fully cooked through, about 1 hour. Top with jalapeño slices and cilantro leaves and serve.

Nutrition Facts : Calories 473 kcal, Carbohydrate 37 g, Cholesterol 104 mg, Fiber 6 g, Protein 28 g, SaturatedFat 9 g, Sodium 1093 mg, Sugar 9 g, Fat 24 g, ServingSize Serves 10 to 16, UnsaturatedFat 0 g

SLOW COOKER PORK SHOULDER CORNBREAD CHILI RECIPE BY TASTY



Slow Cooker Pork Shoulder Cornbread Chili Recipe by Tasty image

Here's what you need: pork shoulder, seasoned salt, cumin, kidney bean, tomato, onion, red enchilada sauce, cornbread mix, cheddar cheese

Provided by Hannah Williams

Categories     Dinner

Yield 5 servings

Number Of Ingredients 9

2 lb pork shoulder, diced
1 tablespoon seasoned salt
1 tablespoon cumin
1 can kidney bean, drained
½ cup tomato, diced
½ onion, diced
½ cup red enchilada sauce
1 box cornbread mix, prepared according to instructions
cheddar cheese, to top, optional

Steps:

  • Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Mix thoroughly.
  • Cook on high for 3 hours.
  • Dollop prepared cornbread evenly over mixture. Cook an additional hour.
  • Serve and top with cheddar cheese if desired.
  • Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 2 grams, Protein 40 grams, Sugar 8 grams

SLOW COOKER PORK CHILE VERDE



Slow Cooker Pork Chile Verde image

I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.

Provided by Squirrel Beebz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 7h45m

Yield 12

Number Of Ingredients 13

1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
salt to taste
1 tablespoon ground black pepper
3 tablespoons olive oil, divided, or more as needed
1 large sweet onion, chopped
1 large Anaheim chile pepper, chopped
2 cloves garlic, chopped, or more to taste
2 (15 ounce) cans chicken broth
12 large whole Anaheim chile peppers
1 (15 ounce) can green enchilada sauce
¾ cup chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon chili powder

Steps:

  • Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
  • Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
  • Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
  • Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
  • Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
  • Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g

SLOW-COOKER PULLED-PORK CHILI WITH CORNBREAD DUMPLINGS



Slow-Cooker Pulled-Pork Chili With Cornbread Dumplings image

Make and share this Slow-Cooker Pulled-Pork Chili With Cornbread Dumplings recipe from Food.com.

Provided by Pam in the Kitchen

Categories     One Dish Meal

Time 8h

Yield 10-16 serving(s)

Number Of Ingredients 30

3 1/2 lbs boneless pork shoulder, cut into 8 large pieces
1 tablespoon vegetable oil
3 dried ancho chiles, stemmed and seeded
2 dried New Mexico chiles, stemmed and seeded
1 1/2 cups low sodium chicken broth
3 tablespoons tomato paste
2 tablespoons light brown sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon ground cumin
1 tablespoon Worcestershire sauce
1 large Spanish onion, diced
1 jalapeno, stemmed, seeded, and minced
8 medium garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (12 ounce) bottle light beer, such as lager
1 1/2 tablespoons cornstarch
2 (15 ounce) cans dark red kidney beans, drained
kosher salt & freshly ground black pepper
hot sauce, such as Frank's RedHot, to taste
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
2 large eggs, beaten
1/2 cup whole milk
1 cup shredded cheddar cheese
canned jalapeno slices, for garnish
cilantro leaf, for garnish

Steps:

  • For the Chili: Blot pork dry with paper towels. Heat oil in a large pot or Dutch oven over high heat until shimmering. Add pork and cook until browned on the bottom, about 4 minutes. Turn pork and brown opposite side. Transfer pork to slow cooker.
  • In a clean pot, add dried ancho and New Mexico chilies and toast over high heat until fragrant, about 2 minutes. Add chicken stock and bring to a boil. Reduce to a simmer and cook until chilies are softened and almost falling apart, about 15 minutes. Transfer to blender and add tomato paste, light brown sugar, cocoa powder, cumin, and Worcestershire sauce. Blend to a smooth paste. Scrape paste into slow cooker with pork.
  • Add onion, jalapeño, and garlic to slow cooker, arranging them on and around the pork. Pour crushed tomatoes on top.
  • In a medium bowl, whisk together beer and cornstarch. Pour into slow cooker. Gently stir in kidney beans. Cover and cook on low until pork is fall-apart tender, about 6 hours.
  • Remove pork from sauce and shred using 2 forks. Return pulled pork to slow cooker, stir well, and season with salt and pepper. Add hot sauce for additional heat, if desired.
  • For the Cornbread: In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside. In a small pan, brown the butter. Make a well in the center of the dry ingredients and add browned butter, light brown sugar, eggs, and milk. Mix until no dry streaks remain, being careful not to over-mix. Fold in cheddar cheese.
  • Spoon the batter gently onto the chili. Cover and increase heat to high. Cook until dumplings are fully cooked through, about 1 hour. Top with jalapeño slices and cilantro leaves and serve.

Nutrition Facts : Calories 811.2, Fat 44.2, SaturatedFat 16.8, Cholesterol 172.3, Sodium 571.1, Carbohydrate 59.7, Fiber 11.1, Sugar 8.1, Protein 44.2

Tips:

  • For a crispier cornbread topping, cook the pork shoulder and chili in the slow cooker for 6-8 hours on low, then top with the cornbread mixture and cook for an additional 30 minutes on high.
  • If you don't have a slow cooker, you can also make this recipe in a Dutch oven over medium heat. Just be sure to adjust the cooking time accordingly.
  • To make the chili ahead of time, simply cook the pork shoulder and chili in the slow cooker as directed, then let cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. When ready to serve, reheat the chili over low heat until warmed through.
  • This recipe is easily adaptable to your own taste preferences. For a spicier chili, add more chili powder or cayenne pepper. For a milder chili, omit the cayenne pepper and use mild chili powder.
  • Serve the chili with your favorite toppings, such as shredded cheese, sour cream, avocado, or chopped cilantro.

Conclusion:

This slow cooker pork shoulder cornbread chili is a hearty and flavorful dish that's perfect for a cold winter day. The combination of tender pork, savory chili, and sweet cornbread is sure to please everyone at the table. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give this recipe a try.

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