Slow-Cooker Pulled-Pork Chili with Cornbread Dumplings

seriouseats.com

Bravo Alpha

subheading: For the Chili:

3 ½ pounds skinless, boneless pork shoulder, cut into 8 large pieces

1 tablespoon vegetable oil

3 dried ancho chilies, stemmed and seeded

2 dried New Mexico chilies, stemmed and seeded

1 ½ cups homemade or store-bought low-sodium chicken stock

3 tablespoons tomato paste

2 tablespoons light brown sugar

2 tablespoons unsweetened cocoa powder

1 tablespoon ground cumin

1 tablespoon Worcestershire sauce

1 large Spanish onion, diced

1 jalapeño, stemmed, seeded, and minced

8 medium cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 (12-ounce) bottle light beer, such as lager

1 ½ tablespoons cornstarch

2 (15-ounce) cans dark kidney beans, drained

Kosher salt and freshly ground black pepper

Hot sauce, such as Frank's RedHot, to taste

subheading: For the Cornbread and Garnish:

1 cup all-purpose flour

1 cup yellow cornmeal

2 teaspoons baking powder

½ teaspoon kosher salt

3 tablespoons unsalted butter, melted

2 tablespoons light brown sugar

2 large eggs, beaten

½ cup whole milk

1 cup shredded cheddar cheese

Jalapeño slices, for garnish

Cilantro leaves, for garnish

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer