Slow Cooker Red Pork Chili
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!
Nutrition Facts
Ingredients
Instructions
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.
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We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Jessicagavin →Chef's Notes
Substitute decaffeinated coffee if you are concerned about the caffeine.
You can substitute 1 ½ teaspoons instant espresso in ½ cup boiling water for coffee.
Add more beans if you like an even heartier chili. Pinto, black, kidney and white beans can all be substituted or added.
Additional Toppings: Cilantro, shredded cheese, sliced jalapeno, serrano peppers, sour cream, red onion, limes, or avocado.
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Reviews from the Original Source
This was delicious! I used a pork loin in cubes, and it was tender and flavorful. Definitely will make this again and again....super recipe.
This is sooooo good! My husband and I both really enjoyed a different take on regular chili, which we both love. Thank you for sharing your recipes with us. I bought your cookbook first, then found my way to your blog. Now, I'm sharing your recipes with my daughter, who also loves to cook. :-)
With more standard chilli I've made, I blend up a can of fire roasted tomatoes in a food processor and mix that with the meat to cook in the slow cooker (rather than having just tomato chunks in the chili). Do you think that would be too much for this recipe? Would it overwhelm the other flavors?
This looks awesome! Question though, do you think I could sub full-fat ground pork?
Also, I was hoping to leave this on low and head to work, leaving it cooking for about 8 hours. Too much? I don’t use my slow cooker often so have no idea.
Hi Jessica! I'm excited to try this recipe. Do you think this recipe will work with pork steak?
I had a 9lb pork butt roast that I wanted to use in few different ways, I am all about optimizing time and ingredients in meal prep. I used 3 lbs of the pork butt cut into thick slabs instead of the pork rib and added a dried ancho while cooking. Turned out great!!!!! I used the rest of the pork for crock pot carnitas and a pork green chili stew.
Any suggested adjustments if made in an electric pressure cooker? Less liquid? Also, how many cups are in the finished batch? My Breville tops out at six cups. Thanks
Just won first place in a chili cook-off with this! Not only my first time with this recipe, but my first time making chili from a recipe. One of my first times following a recipe, come to think of it. Only, I don't have a slow cooker. I just used a big pot on low heat for about 4 hours. That lime & cilantro is really noticeable: you don't expect to taste citrus in a chili!
Hi Jessica,
this recipe sounds great, although my husband does not like coffee. I was wondering if the coffee flavor is noticeable in the recipe? Thanks
Hi,
Saw this recipe and I am absolutely resolved to try it. I am already salivating thinking about it. But I am curious, would there me much of a difference if I use bone in ribs as opposed to boneless? Or is it more of a convenience thing? Thanks.
Did you make this recipe?
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