New Mexican Red Pork Chili

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.

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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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New Mexican Red Pork Chili

• Author: Deborah
• Prep Time: 10 mins
• Cook Time: 6 hours
• Total Time: 6 hours 10 mins
• Yield: 4 servings 1x

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Description

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.

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Scale 1x2x3x

Ingredients

• 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 1/2 lime, plus 1 1/2 teaspoons lime juice
• additional cilantro, green onions, sour cream, or any other desired toppings

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Instructions

1. Spray the inside of a 3 1/2 to 7 quart slow cooker with cooking spray.
2. 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.
3. 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.
4. 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.
5. Serve the chili topped with additional cilantro, sliced green onions, sour cream, or any other desired chili toppings.

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Notes

adapted from Slow Cooker Revolution Volume 2: The Easy-Prep Edition

Useful Products For This Recipe:

More New Mexico Inspired Recipes:

Green Chile Casserole

Chicken Tamale Casserole

Navajo Tacos

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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