Smoky Slow Cooker Chili

Can't take credit, it's totally from a Cooking Light mag, but very good! It asks for only a pound of pork shoulder, so this is good to use up leftovers, or if you can find a good butcher then you're golden. We made some adjustments, so the version below is a little different from the magazine.

Smoky Slow Cooker Chili, courtesy of Cooking Light, January/February 2009, p. 208.

1 lb ground pork
1 lb boneless pork shoulder
3 cups chopped onion
1 ¾ cups chopped red bell pepper
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup beer (lager, like Bud)
½ teaspoon salt, divided
3 tablespoons chili powder
1 tablespoons cumin
2 teaspoons dried oregano
Freshly ground pepper
6 tomatillos, quartered
2 bay leaves
25 oz (2 cans) plum tomatoes, undrained and chopped
1 (15 oz) can pinto beans, drained
1 (7 3/4 oz) can Mexican hot style tomato sauce
3 jalapenos, chopped (with ribs and seeds added)
1 smoked ham hock
1 tablespoon sugar
½ cup chopped cilantro
½ cup chopped green onions
½ cup crumbled queso fresco
lime wedges

1. Heat large skillet over medium heat. Add a little olive oil until heated through, add ground pork until brown. Drain well. Put in slow cooker.

2. Put a little more olive oil in the pan and add the pork shoulder. Brown on all sides and transfer pork to slow cooker.

3. Add a little more olive oil, add onion and bell pepper, sauté about 8 minutes. Add garlic, stir for a minute. Add tomato paste, stirring constantly for 1 minute then add beer, also cook for 1 minute. Put mixture in slow cooker.

4. To the slow cooker, add ¼ teaspoon salt, chili powder through ham hock.

5. Cover and cook on high 5 hours. Remove bay leaves and ham hock (do whatever you want with it afterwards). Stir in remaining salt and sugar.

6. Once in bowls, top with cilantro, green onions, and cheese.