2 cans (14.5-oz each) chicken broth
2 cans chili-ready diced tomatoes, undrained
1 can (15.5-oz) kidney beans, drained
1 can (15-oz) black beans, drained
1 large onion, chopped
2 tbsp chili powder
2 tsp ground cumin
1 (2 1/2 lb) boneless pork shoulder roast
8-oz shredded Cheddar cheese for topping
1 1/4 cups sour cream for topping
In a crockpot or slow cooker combine the chicken broth, tomatoes, kidney beans, black beans, onion, chili powder, and cumin. Stir mixture to combine well. Add the pork, place lid on cooker and cook on low heat setting for 10 to 12 hours or on high setting approxiately 7 hours.
Remove the meat from the cooker and shred. Return to the cooker and stir to blend meat in.
To serve, spoon the chili into bowls and top with Cheddar cheese and sour cream, if desired.