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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
2
2 cans (19 fl oz/540 mL each) chili-style diced tomatoes, drained
3
1 can (19 fl oz/540 mL) red kidney beans, rinsed
4
1 can (19 fl oz/540 mL) black beans, rinsed
5
1 large onion, chopped
6
2 Tbsp. chili powder
7
2 tsp. ground cumin
8
1 boneless pork shoulder (2-1/2 lb./1.1 kg)
9
1 cup Cracker Barrel Shredded Old Cheddar Cheese
10
1 cup sour cream
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How do I make it ?
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Step 1
Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours). Step 2
Remove meat from slow cooker. Shred meat; return to slow cooker. Stir. Step 3
Spoon into bowls; top with cheese and sour cream. Kraft Kitchen Tips!
Special Extra
Garnish with chopped fresh cilantro.
Special Extra
For added flavour, brown the meat in a skillet before adding it to the slow cooker.
Healthy Living
Save 350mg sodium per serving by preparing with no-salt-added tomatoes and beans.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 5 g
25 %
Cholesterol 60 mg
Sodium 570 mg
24 %
Carbohydrate 17 g
Fibre 5 g
Sugars 4 g
Protein 21 g
Vitamin A
10 %
Vitamin C
25 %
Calcium
10 %
Iron
15 %
Servings
16 servings 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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