Description

Low and slow cooking is the key to this delicious, chili. It has complex flavors but just a few simple ingredients.

Ingredients

• 1 lb. dry Great Northern Beans, unsoaked (about 2 c.)
• 6 c. unsalted chicken stock
• 1 1/2 c. salsa verde
• 1 T. ground cumin
• 1 t. Kosher salt
• 1 t. black pepper
• 2 lb. pork tenderloin (two 1 lb. tenderloins), each
• cut crosswise into 3 pieces
• 1/2 c. cilantro leaves (optional)

Steps

1. In a slow cooker, combine the dry beans, stock, salsa, cumin, salt, and pepper; add the pork tenderloins. Cover; cook until the beans and pork are tender, 7 to 8 hours on Low or 4 to 5 hours on High.
2. Remove the pork from the slow cooker; shred the meat with 2 forks.
3. Using a slotted spoon, transfer 1 c. beans to a bowl; mash them with a fork until smooth; stir into the chili.