1. Pat pork dry with paper towels and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, add pork to pot and brown on all sides, about 10 minutes; transfer pork to a large slow cooker.

2. Reduce heat to medium and pour off all but 1 tablespoon fat in pot. Add fennel, onion, garlic, and cumin and cook, stirring and scraping bottom of pot occasionally, until vegetables are softened, about 5 minutes. Stir in salsa, broth, and bay leaf and bring to a simmer. Pour mixture over pork, cover slow cooker, and cook on low until pork is cooked through and tender, about 4 hours.

3. Add beans and corn to slow cooker and stir to combine. Cook uncovered until chili thickens slightly, about 10 minutes. Stir in cilantro and season with salt and pepper to taste. Ladle into bowls and serve.

Source: Hannaford fresh Magazine, January - February 2019