New Mexican Red Pork Chili
Serves 2
Cooking Time 5 to 6 hours on Low or 3 to 4 hours on High
Slow Cooker Size 3½ to 7 Quarts
WHY THIS RECIPE WORKS: In this dish, pork butt is braised in a richly flavored red chile sauce, for a chili
that’s spicy yet sweet, and smoky yet bright. For a for-two version, we opted for
country-style pork ribs, which became meltingly tender and were easy to purchase in
smaller quantities. Chicken broth, chili powder, tomato paste, and garlic provided
a flavorful backbone. Rather than grind our own dried chiles, we added coffee, which
offered the same robust, bittersweet notes. Lime juice and zest brightened our hearty
dish. Try to buy country-style pork ribs with lots of fat and dark meat; stay away
from ribs that look overly lean with pale meat, as they will taste very dry after
the extended cooking time. You can substitute ¾ teaspoon of instant espresso powder
dissolved in ¼ cup of boiling water for the brewed coffee if desired. Serve with your
favorite chili garnishes. See the sidebar that follows the recipe.
|
3 |
tablespoons tomato paste |
|
2 |
tablespoons chili powder |
|
1 |
tablespoon vegetable oil |
|
1 |
tablespoon minced garlic |
|
¾ |
cup chicken broth |
|
¼ |
cup brewed coffee |
|
1 |
tablespoon instant tapioca |
|
2 |
teaspoons packed brown sugar |
|
1 |
pound boneless country-style |
|
|
Salt and pepper |
|
2 |
tablespoons minced fresh cilantro |
|
½ |
teaspoon grated lime zest plus 1½ teaspoons juice |
1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave tomato paste, chili powder, oil, and garlic in bowl, stirring occasionally, until fragrant, about 1 minute; transfer to prepared slow cooker. Stir in broth, coffee, tapioca, and sugar. Season pork with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 5 to 6 hours on low or 3 to 4 hours on high.
2. Using large spoon, skim excess fat from surface of chili. Break pork into about 1-inch pieces with tongs. (Adjust chili consistency with extra hot broth as needed.) Stir in cilantro and lime zest and juice and season with salt and pepper to taste. Serve.