I don’t always know in the morning what I’ll be in the mood for at the end of the day. Sometimes, I just opt for throwing some meat along with a little broth and salt and pepper into the crockpot and wait for inspiration to come. That is how this recipe came about. I started a small roast cooking and then did some investigation into my options. Originally, I thought maybe green chili pork, but it got pushed aside for this recipe. It’s still pork and chilis but taken up a notch with the smoky flavor of chipotles. This isn’t quite as easy as coming home to a fully cooked crockpot meal, but with fifteen minutes of prep and thirty minutes of simmer time, you can have something pretty yummy on the table. Just add some cornbread, tortilla chips, or crusty garlic bread for a hearty and satisfying dinner.
Smoky Pork Chili
- 1 ½ pounds pork roast
- ½ cup chicken broth
- Salt and pepper, to taste
- 1 teaspoon olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons tomato paste
- 1 heaping tablespoon minced garlic
- 1 tablespoon cumin
- 1 tablespoon minced chipotles in adobo sauce
- 2 teaspoons dried oregano
- 4 cups chicken broth
- 2 15-ounce cans pinto beans
- 1 15-ounce can corn
- 1 15-ounce can fire-roasted tomatoes
- 2 tablespoons fresh lime juice
- Sliced green onions and/or cilantro, for topping
- Sour cream, for topping
- Place roast and broth in the crockpot, sprinkle with salt and pepper, and cook on low for 8 hours, or until meat shreds easily. The pressure cooker will also work. Check appliance instructions for time.
- On medium heat add oil to soup pot; heat until hot. Add onion and bell pepper; cook, stirring until the vegetables begin to soften, about 5 minutes.
- Add tomato paste, garlic, cumin, chipotle, and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes.
- Stir in broth, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.
- Stir in beans, tomatoes, and the shredded pork. Bring to back to simmer. Cook for about thirty minutes, stirring occasionally.
- Add lime juice and season with salt and pepper. Serve in bowls with toppings of choice.
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.Luciano Pavarotti