Pull out this pork chili recipe and make this on a cold day. Juicy chunks of pork slow simmered in a delicious rich broth will soon become your new "snow day" tradition.
2 lb pork roast cut into 2 inch pieces
1 large onion, diced
3 minced garlic cloves
1 tsp cumin
1 tsp oregano
3/4 tsp garlic powder
1 tsp onion powder
2 cups beef broth
salt and pepper to taste
serve with soft buttered warm flour tortillas
Heat a heavy skillet with a little oil and salt and pepper the pork pieces generously on both sides. Sear on both sides until browned and place in the bottom of a slow cooker and set to high heat.
Lower the heat on the skillet, add a little oil and saute the onion and minced garlic until you have small bits on the bottom of the pan. Season with cumin, oregano, garlic powder and onion powder, mix and cook for 30 seconds. Add to the slow cooker.
Pour in the beef broth and cook for 6 hours. Cut the meat into chunks or shred the pork roast, cover and cook another hour. It should be slightly thickened.
Do you want it spicy? Then add the following:
1 lb fresh green anaheim or poblano chiles
1 lb tomatillos, husked
PREHEAT broiler in oven.
Slice the chiles in half lengthwise and remove the stems, seeds and any veins. Place cut-side down on a baking sheet and roast under the broiler until the skin is blistered and slightly charred. Place in a small bowl and cover so it steams the peppers for 10-15 minutes or until the skins loosen.
Cut the tomatillos in half and remove the stem and place cut-side down on a baking sheet. Roast under the broiler for 10-15 minutes or until the skins are charred and slide off easily and the insides are mostly liquid. Discard the skins and put the tomatillos in a slow cooker.
Remove the skins from the chiles, chop and put into the slow cooker with the tomatillos. Proceed with the instructions above.
This freezes well so make a big batch. So good on biscuits and scrambled eggs and even burritos and nachos topped with cheese.