Slow Cooker New Mexican red pork chili recipe is packed with rich spices, extremely tender pork, corn, and beans. A simple and easy to prepare hearty meal for a crowd!
ingredient
- 6 tablespoons tomato paste
- 4 tablespoons chili powder
- 2 tablespoons olive oil
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 ½ cups chicken broth, plus extra as needed
- ½ cup brewed coffee
- 2 tablespoons cornstarch
- 4 teaspoons dark brown sugar, packed
- ½ cup red bell pepper, chopped
- 2 pounds country-style pork ribs, boneless, fat trimmed
- kosher salt, as needed
- black pepper, as needed
- 15 ounces pinto beans, drained, (1 can)
- 1 cup corn kernels, fresh or canned
- ¼ cup cilantro, minced fresh, plus more for garnish
- 1 teaspoon lime zest, grated
- 3 teaspoons lime juice
Directions
- Lightly oil inside of slow cooker with vegetable oil or cooking spray.
- Combine tomato paste, chili powder, oil, and garlic in a bowl and microwave, occasionally stirring until fragrant, about 1 minute. Transfer to prepared slow cooker.
- Whisk in broth, coffee, cornstarch, and sugar. Add bell peppers.
- Generously season ribs with salt and pepper and nestle into the slow cooker. Cover and cook until ribs are tender and the meat falls apart with little resistance, 5 to 6 hours on Low or 3 to 4 hours on High. Turn the ribs over halfway through cooking to ensure even braising.
- Using a large spoon, skim excess fat from the surface of chili and discard.
- Remove pork and transfer to a plate.
- Break ribs into 1-inch pieces, removing any excess fat.
- Adjust chili consistency with extra hot broth as needed.
- Add back meat, beans, and corn to the slow cooker. Cook on high for 30 minutes. Stir in cilantro, lime zest, and juice. Season with salt and pepper to taste. Serve with garnishes if desired.
Related Recipes
