New Mexican Red Pork Chili |
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Prep Time: 30 Minutes Cook Time: 660 Minutes |
Ready In: 690 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
2 onions, minced |
1/4 cup chili powder |
2 tablespoons vegetable oil |
6 garlic cloves, minced |
2 tablespoons tomato paste |
1 tablespoon minced fresh oregano (or 1 t. dried) |
2 cups low sodium chicken broth |
1/2 cup brewed coffee |
1/4 cup minute tapioca |
1 tablespoon minced canned chipotle chile in adobo |
1 tablespoon brown sugar |
2 bay leaves |
1 (4 lb) boneless pork butt, trimmed and cut into 1 1/2-inch chunks |
salt |
pepper |
1/2 cup raisins |
1/4 cup minced fresh cilantro |
1 teaspoon grated lime zest |
1 tablespoon fresh lime juice |
Directions:
1. Microwave onions, chili powder, oil, garlic, tomato paste, and oregano in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
2. Stir broth, coffee, tapioca, chipotles, sugar, and bay leaves into slow cooker.
3. Season pork with salt and pepper and nestle into slow cooker.
4. Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
5. Let chili settle for 5 minutes, then remove fat from surface using large spoon.
6. Discard bay leaves.
7. Stir in raisins and let sit until heated through, about 10 minutes.
8. Stir in cilantro, lime zest, and lime juice.
9. Season with salt, pepper, additional brown sugar, lime juice to taste and serve.
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