Tender chunks of pork are bathed in a rich chili sauce in this New Mexican Red Pork Chili that will leave you licking your bowl clean.
I have officially been gone from New Mexico for longer than I lived there. I grew up in a small-ish town in northwest New Mexico, and was there until I graduated from high school. (Am I giving away my age? 😉 )
But even though it has been a long time since I’ve lived there, I always still have a bit of nostalgia for the state. We all know I have a weakness when it comes to green chiles, and I get weak in the knees when I think of Navajo Tacos. So of course, whenever I come across a recipe that has anything to do with my home state, I have to give it a second look. And I usually end up making it.
Now that I feel like we are in the doldrums of winter, a little comfort food is just what the doctor ordered. Combine comfort food with New Mexican food, and you are sure to have a winner!!
This New Mexican Red Pork Chili not only reminds me of home, but you can’t get more comforting than a big bowl of this combined with some freshly baked bread. It has been a little while since I last made this chili, but my mouth still starts watering when I think of it. I definitely can see this on the menu a few more times this dreary winter!
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 cup chicken broth
- 1 tablespoon instant tapioca
- 2 teaspoons packed brown sugar
- 2 lbs boneless country-style pork ribs, trimmed
- salt and pepper
- 2 tablespoons minced fresh cilantro
- zest from ½ lime, plus 1½ teaspoons lime juice
- additional cilantro, green onions, sour cream, or any other desired toppings
- Spray the inside of a 3½ to 7 quart slow cooker with cooking spray.
- In a small bowl, combine the tomato paste, chili powder, vegetable oil and garlic. Microwave until fragrant, 30 seconds to 1 minute. Transfer the mixture to the bottom of the slow cooker. Pour the chicken broth, tapioca and brown sugar over the top.
- Sprinkle the ribs with salt and pepper. Nestle the ribs into the slow cooker in a single layer, if possible. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the pork is tender.
- Use a large spoon or ladle to skim the surface of the chili and remove any excess fat. Use tongs to break up the ribs into 1-inch pieces. If needed, add hot chicken stock to adjust the consistency of the sauce. Stir in the cilantro, lime zest and lime juice.
- Serve the chili topped with additional cilantro, sliced green onions, sour cream, or any other desired chili toppings.
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