New Mexican Red Pork Chili

• Gluten free

• Meat

  • 2 lbs Pork, boneless country-style ribs

• Produce

  • 2 tbsp Cilantro, fresh
  • 1 Cilantro
  • 1 tbsp Garlic
  • 1/2 Lime, zest from

• Canned Goods

  • 1 cup Chicken broth
  • 3 tbsp Tomato paste

• Baking & Spices

  • 2 tsp Brown sugar, packed
  • 2 tbsp Chili powder
  • 1 Salt and pepper
  • 1 tbsp Tapioca, Instant

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on tasteandtellblog.com

Description

Ingredients

• 3 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 tablespoon instant tapioca
• 2 teaspoons packed brown sugar
• 2 lbs boneless country-style pork ribs, trimmed
• salt and pepper
• 2 tablespoons minced fresh cilantro
• zest from ½ lime, plus 1½ teaspoons lime juice
• additional cilantro, green onions, sour cream, or any other desired toppings

Directions

• Spray the inside of a 3½ to 7 quart slow cooker with cooking spray.
• In a small bowl, combine the tomato paste, chili powder, vegetable oil and garlic. Microwave until fragrant, 30 seconds to 1 minute. Transfer the mixture to the bottom of the slow cooker. Pour the chicken broth, tapioca and brown sugar over the top.
• Sprinkle the ribs with salt and pepper. Nestle the ribs into the slow cooker in a single layer, if possible. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the pork is tender.
• Use a large spoon or ladle to skim the surface of the chili and remove any excess fat. Use tongs to break up the ribs into 1-inch pieces. If needed, add hot chicken stock to adjust the consistency of the sauce. Stir in the cilantro, lime zest and lime juice.
• Serve the chili topped with additional cilantro, sliced green onions, sour cream, or any other desired chili toppings.