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cream cheese and pork chili

(1 rating)
Arlene_Diehl avatar
Recipe by
Arlene Diehl
@Arlene_Diehl
East Helena, MT

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!

(1 rating)
yield 5 -8
prep time 10 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For cream cheese and pork chili

  • 3
    pork tenderloin chops or chicken breasts, trimmed of all fat (can be frozen! no need to thaw)
  • 1 can
    10 oz. rotel tomatoes with green chilis
  • 1 can
    corn, (do not drain)
  • 1 can
    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)

How To Make cream cheese and pork chili

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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