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New Mexican Red Pork Chili

Total Time: 6 hours 10 mins ★★★★ 1 Reviews Jump to Recipe

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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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There is nothing like a warm and comforting chili on a cold night, and this New Mexican Red Pork Chili is delicious! Serve it along with some French Bread or Corn Muffins for the perfect cold night dinner.

Chili with chunks of pork and a red sauce.

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!

Bowl of New Mexican Red Pork Chili topped with green onions and cilantro.

More Favorite Chili Recipes

Crock Pot Chili
White Chicken Chili
Ground Turkey Chili
Flatlander Chili
Butternut Squash Chili with Beef

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Chili with chunks of pork and a red sauce.

New Mexican Red Pork Chili

★★★★

4 from 1 reviews
  • Author: Deborah Harroun
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 mins
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: New Mexican
Print Recipe

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.

Scale

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

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.

Recipe Notes:

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

Keywords: red pork chili, chili recipe

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Comments

  1. Adrian says

    Great recipe! I did make a few modifications, I added some pinto and kidney beans to it. I also put some chopped red onions, jalapeno, and oregano. Really good!

    ★★★★

    Reply

    • Deborah says

      I tend to keep things easy with chili and serve it with some sort of bread – rolls, cornbread or sliced fresh bread.

      Reply

  3. Meg says

    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!

    Reply

  4. Lisa says

    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

    Reply

  5. Karen says

    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?

    Reply