Chunky Pork Chili

Pork Chili

Another cheap meat purchase from the supermercado: pork leg roast. I’ve never used this cut before, but know that it’s hard to go wrong with pork cooked low and slow. So I pulled out my trusty dutch oven and went to town.

Chunky Pork Chili

  • Servings: 4-6
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2-3 pounds pork leg roast
1 tablespoon sea or kosher salt
1 tablespoon ground pepper
2 teaspoons onion powder
1 teaspoon garlic powder
2 tablespoons olive oil
2 teaspoon chicken soup base or bouillon
3 tablespoon chili powder
Sour cream & shredded cheese (optional)


Preheat oven to 275 degrees

  1. Combine salt, pepper, onion powder and garlic powder; evenly season all sides of pork roast.
  2. Add olive oil to dutch oven and sear roast over medium high heat for 3-4 minutes per side. Remove roast from dutch oven and set aside.
  3. Add 4 cups water to dutch oven and bring to a simmer, scraping pan with wooden spoon, then stir in chicken base and chili powder until fully dissolved.
  4. Return pork roast to dutch oven, cover tightly with lid, and roast in oven for 2 1/2 to 3 hours, until pork is falling apart and tender.
  5. Remove from oven and use wooden spoon to pull pork apart or shred and stir well.
  6. Garnish with sour cream and/or shredded cheese, if desired.

source: Vida con Carne

Muy delicioso!


Ancho Rubbed Pork Chops

Ancho Rubbed Pork Chops with Sour Cream

These were a real treat — both to make, and to eat. The prep is so easy it’s almost embarrassing!

Combine the following to make a spice rub: chili powder, ancho chili powder, garlic powder, onion powder, freshly ground black pepper, a few shakes of coarse salt. Rinse and pat dry the pork shops, then sprinkle both sides generously with the spices mixture, rubbing into the meat so it adheres nicely. Be sure to coat them generously with the spice rub — that’s what makes for a beautiful crust.

Very lightly grease a hot iron skillet with bacon fat and cook pork chops until done (these chops were fairly thin, so it took about 7 minutes per side). Serve with a generous dollop of sour cream.

Dutch Oven Chili

Dutch Oven Chili with Sour Cream

I love my dutch oven, and I’m finding new ways to use it all the time. We were in the mood for chili — one of my very favorite dishes (with loads of tomatoes and beans) before we went low carb, then started shooting for as close to no carb as possible. So Texas style chili was the obvious adaptation…but I have to confess that I did miss the tomatoes and beans!

Then I read a few recipes online for making the chili in the oven instead of on the stovetop, and this was my first try doing it that way. It turned out to be a delicious, tender, melt-in-your-mouth meal, and a definite keeper for the future.

I started off by browning about a pound of ground beef in the dutch oven over medium high heat, then spooned it out to drain off the excess fat. Using the fat that remained in the pan, I toasted my seasonings (chili powder, ground ancho chili, garlic, onion powder, freshly ground pepper) lightly, then added the meat back in along with two cups of water. I got it simmering, then stirred in a teaspoon of beef soup base.

Then it was lid on and into a preheated 275 degree oven. I let it go for about two hours, but you really have a lot of play as far as the time goes. Be sure to check occasionally and add a little boiling water as necessary where the liquid had cooked off — I added some a couple of times.

I served with a generous dollop of sour cream (’cause that’s how I roll), and would have sprinkled with a bit of shredded colby jack cheese if we hadn’t eaten it all up before chili day!