Categories: Slow Cooker
Ingredients
- 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
- 1 1/2 pounds beef brisket, cut into 1-inch cubes
- Kosher salt and freshly ground pepper
- 2 15 -ounce cans black beans (do not drain)
- 1 14 .5-ounce can diced tomatoes
- 1 red bell pepper, finely chopped
- 1 red onion, finely chopped, plus more for topping
- 1 to 2 chipotle chile peppers in adobo sauce, finely chopped, plus 1 tablespoon sauce from the can
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- Grated cheddar cheese and/or sour cream, for topping (optional)
Directions
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Season the pork and brisket with 1 teaspoon salt and 1/4 teaspoon pepper each. Combine the black beans and their liquid, the tomatoes, bell pepper, red onion, chipotles and adobo sauce, the chili powder, cumin, oregano and 1 teaspoon salt in a 6-quart slow cooker.
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Add the pork and brisket and stir to combine. Cover and cook on high, 8 hours. Season with salt. Serve with cheese, sour cream and red onion.