Pork Chilli and Cornbread

Supper tonight is Pork Chili and Cornbread.

For the Cornbread, use your favorite recipe. I typically use the one on the side of the corn meal package and add a little extra sugar as that I like my cornbread on the sweet side.

For the Pork Chili

3 to 5 lb Pork Roast
1 lb dry Pinto Beans
1 1/2 cups chopped Red onion
2 stalks celery, Chopped
8 large garlic cloves, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 15oz can tomato sauce
1/4 cup Chili Powder
1 tbls Cumin

Soak beans overnight or use the quick soak method and cook on stove top following directions provided on package.

Cook Roast in slow cooker until it falls apart.

When beans are done add to un-drained beans The spices, celery, onion and garlic and tomato sauce continue to cook on medium low until pork is ready. Chunk or shred pork and add it to the bean mixture. Continue to simmer for another 20 minutes until all the flavors are combined. Serve with cheese on top and the cornbread on the side.