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Ingredients
  • Chili:
  • 2 1/2 lb boneless pork shoulder roast, trimmed of excess fat and cut into 4-inch chunks
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1 can (15 oz) pinto beans, drained, rinsed
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 medium onion, diced
  • 1 to 2 serrano chiles, stemmed, seeded, finely chopped
  • 2 cloves garlic, finely chopped
  • Toppings, as desired:
  • Shredded Cheddar cheese
  • Sour cream
  • Thinly sliced green onions
Steps
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