Ingredients for slow cooking the Pork:
Olive Oil
3lb Pork Butt Roast, trimmed
1 cup chicken broth
1 large Spanish onion, chopped (reserve 3/4 cup for later)
2 large cloves of garlic, chopped
Kosher salt
Ingredients for Salsa Verde:
10 tomatillos, husked
1 can of diced green chilies
2 tablespoons of minced garlic
handful of cilantro, chopped
1/4 teaspoon ground guajillo chili
3/4 cup diced Spanish onion
Ingredients for Pork Rub:
1/2 tablespoon ground cumin
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/8 teaspoon ground guajillo chili
a pinch of kosher salt
a couple turns of pepper mill
Preparing the Pork:
In a Dutch oven, heat 1 tablespoon of olive oil. Cover pork roast liberally with the rub. Sear each side of the roast until it is browned. Transfer roast to crock pot. Add all but the 3/4 cup of reserved onion to the dutch oven along with the chopped 2 large garlic cloves and 2 pinches of kosher salt. Cook for a couple minutes until onions soften. Remove and add to crock pot with the pork roast. Add the cup of chicken broth to the Dutch oven and scrap the brown bits from the bottom of the pan. Add to crock pot.
Making the Salsa Verde:
On a foiled lined pan, drizzle tomatillos with olive oil and a little salt. Roast on 350 degrees until soft. Once softened add to blender along with the can of diced green chilies, 2 tablespoons of minced garlic, the handful of cilantro, 1/4 teaspoon of guajillo chili and 3/4 cup of diced onion. Blend until smooth.
Add salsa to the crock pot.
Slow cooking the pork:
Cook pork butt on low for 6 hours on low or until the meat can be easily shredded with two forks.
Let the meat cool and store in a container with some of the liquid from the crock pot. Make sure the shredded pork is coated well with the liquid. Reserve the remaining liquid separately. Refrigerate over night.
Ingredients for Chili
1 3/4 cup diced Spanish onion
Kosher Salt
2 garlic cloves, chopped
1 cup of reserved liquid from cooking the pork
1 teaspoon ground cumin
1/4 teaspoon ground paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon ground guajillo chili
10 oz diced tomato and green chilies, drained
3 tablespoon poblano pepper, chopped
7 3/4 oz can of Mexican Style tomato sauce
1 1/4 cup diced tomato, no juice
14 oz can diced tomato with juice
2 15.5 oz cans of Pinto beans, drained and rinsed
1 15.5 Cannellini beans, drained and rinsed
Shredded pork
Preparing the chili:
The next day heat a tablespoon of olive oil in a Dutch oven, add 1 3/4 cup of diced Spanish onion, a pinch of salt and 2 garlic cloves chopped. Add the container of shredded pork, the reserved liquid from cooking the pork, 1 teaspoon of ground cumin, 1/4 teaspoon each of ground paprika, onion powder and garlic powder and 1/2 teaspoon of ground guajillo chili. Heat on low stirring frequently. Add the can of tomatoes and green chilies let simmer for approximately 20 minutes. Add the tomato sauce, diced tomatoes and beans. Stir and place top on lid of Dutch oven. Cook on low for 2-3 hours stirring regularly.
Garnish with slices of avocado, grated Cojita cheese and Donkey Chips (tortilla chips).
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| This meal was rated 4 asparagus spears |
The rating above is from Chris. I also asked my sister and her husband to also rate the chili since they have had my other chili recipes in the past. Becky rated it 4 asparagus spears and Thierry rated it 3.5 asparagus spears, he lowered his rating because he prefers his chili to be more spicy.
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