"Award-Winning" Spicy Pork Chili

We got this recipe from our good friends the Krumpermans. They got it from a ward chili-cookoff. It was the first-prize chili that year. The great part is that you make a "Garlic Pork Roast" which you could eat for your Sunday dinner and, then, you shred the leftovers for the Pork Chili.

Spicy Pork Chili
1 container (2 cups) Garlic Pork Roast
2 cups hot or medium salsa (we use Newman’s Roasted Garlic, medium)
1-2 tsp. chili powder
1 can (15 oz) pinto beans, rinsed and drained
Toppings:
½ c shredded Colby Jack cheese
sliced green onions
Sour cream

Mix all ingredients in saucepan. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until hot (or leave in crock pot).
Sprinkle with toppings.

Garlic Pork Roast
3 ½ pound boneless pork loin roast
1 tablespoon vegetable oil
1 teaspoon salt
½ teaspoon pepper
1 medium onion, sliced
3 cloves garlic, peeled
1 cup chicken broth

Trim pork; cook in oil on medium-high till brown on all sides; sprinkle with salt and pepper.
Place onion and garlic in crock pot, put pork roast on top and pour chicken broth over it. Cover and cook on low 8-10 hours.

For the Chili: Shred the pork, saving 1 cup of the liquid to pour over the shredded pork. Can be stored in containers and frozen up to 4 months, or refrigerator for 4 days.

The "Garlic Pork Roast" recipe will make enough for 3 times the "Spicy Pork Chili" recipe, if you just use it for that. We like to reserve a little extra liquid that the recipe calls for. The chili recipe will make dinner for 4 people, or my family with one-time of leftovers. For company, I 2 or 3 times the recipe.