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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from pork. Cut meat into 3/4-inch pieces. Heat oil in a large skillet over medium heat. Brown meat, half at a time; drain off fat. Place meat in a 3-1/2- or 4-quart slow cooker. Stir in onion, bell pepper, chipotle to taste, undrained tomatoes, beans, beer (or water), water, salsa, chili powder, cumin and garlic.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
If desired, top individual servings with sour cream and cilantro.