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.
Yum
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!
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- 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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More New Mexico Inspired Recipes:
Around the Web:
Easy Skillet Tamale Pie from Cookies and Cups
Frito Pie Huevos Rancheros from Barefeet in the Kitchen
Green Chile Steak Tacos from A Spicy Perspective
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All lovely recipes. Thank you and have a Wonderful Sunday.
Hi! This sounds great, but I’m confused: your ingredient list mentions brown sugar and tapioca, but I don’t see them mentioned in the instructions. When and how are they added?
Thank you so much for catching that!! I have updated the recipe. 🙂
Thank you, Deborah! I supposed that was the answer, but I wanted to be certain. It sure does sound delicious!
Hi Deborah, I too, grew up in Northern NM and no longer live there but like you, miss the tastes of NM. I’m going to give this a try sounds good and easy! Thank you! Lisa
I made this in my electric pressure cooker last night and WOW is it fantastic! I quadrupled the recipe and used pork butt because were feeding a crowd of 40 for a potluck. So simple and delicious! Thanks for sharing!
So glad it turned out well! And now I want a pressure cooker. 😉
What would you serve as a side with this?
I tend to keep things easy with chili and serve it with some sort of bread – rolls, cornbread or sliced fresh bread.