Cream Cheese and Pork Chili

Arlene Diehl

By
@Arlene_Diehl

This is our latest favorite here on the ranch-- I am so glad because it is sooo simple and also, so versatile! Serve it on tortillas, on rice or on noodles. It even works as a hot dip with tortilla chips. Simple, and simply the best! I have a friend who serves it to her day care kids because it is so universally liked! It gets rave reviews on my blog, also!


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Serves:

5-8

Prep:

10 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

3
pork tenderloin chops or chicken breasts, trimmed of all fat (can be frozen! no need to thaw)
1 can(s)
10 oz. rotel tomatoes with green chilis
1 can(s)
corn, (do not drain)
1 can(s)
black beans, drained and rinsed
1 pkg
ranch dressing mix
1 Tbsp
cumin
1 Tbsp
chili powder, hot
1 tsp
red pepper flakes (optional)
1 Tbsp
dried onions
1 pkg
cream cheese (8 oz)

Directions Step-By-Step

1
Place all ingredients except meat and cream cheese into a 2 quart (or larger) crock pot.
Stir to combine.
2
Place the meat onto the mixture, pushing the meat to the bottom of the crock pot. Cover the meat with the mixture.
3
Top with the cream cheese, cover with lid and cook on low for 6-8 hours on low, stirring the cheese only once or twice.
4
Right before serving, remove meat, debone and shred. Return to the crock and stir well.
5
Serve over rice, tortilla chips or on corn or flour tortillas. Add optional toppings: jalepenos, sour cream or salsa. Leftovers, if you have any, can be frozen.

About this Recipe

Course/Dish: Chips
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids