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.
- 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
- Spray the inside of a 3 1/2 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.