Island Pork Chili

Island Pork Chili
Staff Writer
Island Pork Chili
Rick McKee

Island Pork Chili

This tastes like comfort food to me. Cilantro lovers may increase the amount, or if that’s not your cup of tea, substitute Italian parsley. In a pinch, canned peaches substitute for mangos. Serve over rice. – Slow Cookers Double Dinners for Two by Cynthia Graubart

Use slow cooker liners to make this recipe side by side with Pork Stew with Gremolata.

Click Here to See More Chili Recipes


  • ½ Pound pork tenderloin (½ of small tenderloin), cut into ½-inch cubes
  • Salt and freshly ground black pepper
  • 1 14 ½-ounce can diced tomatoes, drained
  • ¼ Cup frozen corn kernels
  • ½ Cup black beans, rinsed and drained
  • ½ Teaspoon cumin
  • ½ Teaspoon chili powder
  • 1 mango, diced, divided
  • ⅓ Cup chopped fresh cilantro, divided


Add the pork to the slow cooker. Season with salt and pepper. Stir together the tomatoes, corn, black beans, cumin, and chili powder in a medium bowl. Pour over the pork. Top with half of the mango.

Reserve the second half of mango and the cilantro to top the finished dish before serving.

Cover and cook on LOW for 6 hours.

Move the shallow serving dishes or bowls next to the slow cooker. Remove the cover and using pot holders or oven mitts, carefully open and remove the solids with a slotted spoon or tongs to its own serving bowl. Still using a pot holder, transfer the liquids into the bowl.

Before serving, taste, and season again with salt and pepper. Top the stew with the reserved mango and cilantro before serving.

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.