You can shred the pork, or leave it in chunks (my recipe here). Cook for 7-8 hours on low, or 3 1/2 to 4 hours on high, until the pork is tender and easy to shred.
2 - 2 1/4lbsboneless pork loin or tenderloin, cut into 3-4” chunks
Freshly ground pepper
1cupdiced yellow onion
1jalapeno, seeded and diced
128 ozcan crushed tomatoes
1 14 ozcan diced tomatoes, undrained
1 4 ozcan diced green chilies, drained
1cuplow-sodium beef broth
1 15 ozcan chili beans in sauce, undrained
1 15 ozcan pinto beans, rinsed and drained
Tortilla chips and/or cornbread for serving
Cilantro, finely chopped
Green onions, thinly sliced
Season the pork with the salt and pepper.
Place a large skillet over medium heat and add the olive oil. Add the pork and sear for 2-3 minutes on each side, then transfer the pork to a 6-quart slow cooker. Add the onion, jalapeño and garlic to the skillet, and stir until the onion is translucent, 3-4 minutes. Transfer the mixture from the skillet to the slow cooker with the pork.
Add the crushed tomatoes, diced tomatoes, chilies, broth, chili powder, cumin, oregano, paprika, and pepper to taste. Cover and cook for 7-8 hours on low, or 3 1/2 to 4 hours on high, until the pork is tender and easy to shred.
Use two forks to shred the pork into the sauce in the slow cooker. Add the chili and pinto beans and corn, cover and continue to cook for an additional 30-36 minutes on low.
Ladle the chili into bowls and serve with the tortilla chips and cornbread and optional toppings, as desired.