Easy New Mexican Red Pork Chili One-Pot Recipe
This one pot recipe for New Mexican Red Pork Chili delivers tender chunks of pork in a rich, flavorful red chile sauce, slow-cooked to perfection. With earthy notes from chili powder, chipotle, oregano, and a touch of coffee, this dish balances warmth and depth, making it an ideal meal for cozy dinners.
Equipment
- 5- to 7-quart slow cooker
Ingredients
- 2 onions chopped fine
- 1/4 cup chili powder
- 6 garlic cloves minced
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon table salt
- 3/4 teaspoon dried oregano
- 1 –2 tablespoons minced canned chipotle chile in adobo sauce
- 4 pounds boneless pork butt roast trimmed, and cut into 1 1/2-inch pieces
- 2 cups chicken broth plus extra as needed
- 1/2 cup brewed coffee
- 1 tablespoon packed brown sugar plus extra for seasoning
- 2 bay leaves
To Finish
- 1/2 cup raisins
- 1/4 cup minced fresh cilantro
- 1 teaspoon grated lime zest plus 1 tablespoon juice plus extra for seasoning
Instructions
- In a microwave-safe bowl, combine onions, chili powder, garlic, oil, tomato paste, flour, salt, oregano, and chipotle. Microwave, stirring occasionally, until onions are softened, about 5 minutes. Transfer the mixture to a slow cooker.
- Stir in pork, chicken broth, coffee, brown sugar, and bay leaves. Cover and cook on low for 9 to 10 hours, or on high for 6 to 7 hours, until the pork is tender.
- Discard bay leaves. Stir raisins into the chili and let them heat through, about 5 minutes. Add cilantro, lime zest, and lime juice. Adjust the consistency with extra hot broth if needed. Season with salt, pepper, additional sugar, and lime juice to taste.
- Serve warm, garnished with your favorite chili toppings such as sour cream, shredded cheese, or diced avocado.
Notes
Cooking Time: 9 to 10 hours on low or 6 to 7 hours on high
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