SLOW-COOKER PULLED PORK CHILI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
- Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
- In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
- Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.
PULLED PORK CHILI
A delicious alternative to traditional chili, made with pork loin, wild rice, white beans, and authentic Mexican red chile. Make it easily in a slow cooker.
Provided by MCFALONE
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 9h20m
Yield 8
Number Of Ingredients 13
Steps:
- Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
- Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
- Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
- Top individual servings with shredded Monterey Jack cheese.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 30.2 g, Cholesterol 60.9 mg, Fat 13.4 g, Fiber 5.3 g, Protein 29 g, SaturatedFat 6 g, Sodium 702.7 mg, Sugar 4.8 g
PORK-AND-PUMPKIN CHILI
Got this recipe from the Food Network site but it does not appear when I search over here in Food.com. So here it is. Great Fall flavors.
Provided by GrammaMikki
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.
- Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.
- Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.
- Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.
Nutrition Facts : Calories 588.1, Fat 44.9, SaturatedFat 14.6, Cholesterol 128.3, Sodium 199.8, Carbohydrate 13, Fiber 3.2, Sugar 3.5, Protein 30.9
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- Heat the oil in a 4-quart cast iron saucepot. Working in batches, add the cubed pork and brown on all sides. Set the browned pork aside. Add the onions and poblano peppers to the saucepot and continue to sauté for a few minutes until the vegetables start to soften. Add the Jalapeño pepper, chili powder, cumin and cinnamon and sauté for an additional minute. Stir in the fire roasted tomatoes and beef stock and bring to a boil. Return the browned pork and any juices back to the saucepot. Lower the heat, cover the saucepot and simmer for 30 minutes, stirring often.
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- Add the pork to the bowl of a crockpot. Drizzle the honey over the pork and then sprinkle with chili powder, chipotle chili powder, cinnamon, garlic powder, onion powder, cayenne and season with 1/2 teaspoon salt. Add the bay leaves and then pour in the beer, cider vinegar, worcestershire, fire roasted tomatoes and tomato paste. Add the cubed pumpkin and stir to combine.
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- In a heavy-bottomed medium skillet, add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned bits off of the bottom of the pan. Remove from the heat and stir in the pumpkin seeds, brown sugar, cinnamon and salt. Toss well and then spread the mixture out onto a parchment lined baking sheet. Roast for 20-30 minutes, stirring every 10 minutes to make sure nothing is burning. Remove from the oven. Taste and season with salt if desired.
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