Red Pork Chili
Servings: 8 -10 servings
Ingredients
- ¼ c hot water
- 1 Tb instant espresso powder
- 1 Tb extra virgin olive oil
- 3 cloves garlic minced
- ¼ c tomato paste
- 2 Tb chili powder
- ¾ c chicken broth
- 1 Tb brown sugar for PALEO, substitute raw honey
- 2 teaspoon instant tapioca
- 2 lb country style boneless pork ribs
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 lime zested
- Cheese Grits
Instructions
- To begin, combine the hot water and instant espresso powder in a small dish to dissolve. Set that aside for now.
- Sauté the minced garlic in the extra virgin olive oil over medium low heat until tender.
- Add in the tomato paste and chili powder. Whisk it together and cook for just a minute.
- Add in the chicken broth, tapioca, and brown sugar. Whisk this together until it is nice and smooth. Remove it from the heat.
- Lightly oil the inside of your slow cooker.
- Sprinkle the ribs with the salt & pepper.
- Place your country ribs in the slow cooker. Pour the sauce all over the top.
- Cover and cook on low for 6 hours.
- With a pair of tongs or a wooden spoon, break the tender ribs into bite-sized pieces.
- Spoon the wonderful meat over a bed of cheese grits.
- Top with a sprinkle of fresh lime zest (about 1 teaspoon for each bowl.)
- Enjoy!
Notes
Try serving this pork over biscuits or chunks of cornbread. It is amazing in a panini. It may also be good served with rice and wrapped in a tortilla. You can use your imagination!
FOR PALEO - serve this on a bed of riced cauliflower or in a paleo friendly wrap, such as Siete brand. (I find them at my local Whole Foods.)
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