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!


Curried Country Style Pork Ribs

Curried Country Pork Ribs

Country style pork ribs are one of my favorites to prepare anyway, but these curried ones really take the cake!

Curried Country Style Pork Ribs

  • Servings: 4-6
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2 pounds country style pork ribs (boneless or bone-in)
Salt & pepper
1 tablespoon olive oil
1/4 cup curry powder
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
4 cups water
2 teaspoons chicken soup base or bouillon


Preheat oven to 275 degrees.

  1. Heat olive oil in dutch oven over medium high heat.
  2. Season ribs with salt and pepper, and brown all surfaces; remove ribs and set aside.
  3. Add curry powder, garlic powder and onion powder to dutch oven, stirring with wooden spoon to toast spices.
  4. Add water and bring to a boil.
  5. Add base/bouillon and stir well with wooden spoon, scraping sides of dutch oven to loosen and incorporate any bits that stuck to pan during searing.
  6. Bake for 2 1/2 – 3 hours; pork should be falling apart/off bone.

source: Vida con Carne

These turned out really juicy, fragrant and full of flavor. We ate them with some of the “gravy” spooned on top.

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!

Green Chile-Smothered Pork Steak

Green Chile-Smothered Pork Steak 100615

We’ve had these pork steaks a couple of times before and, to be frank,they are not my favorite cut of meat. The idea for this meal came to me when I saw a stray can of whole green chiles in my cabinet. We are not generally buying anything that doesn’t come from an animal at this point in time, but I checked the label and the whole can was only 6 grams of carbs, so I decided to get rid of it. On the pork steak.

I browned the pork steak in a little butter in the dutch oven (about 5 minutes per side), then smothered it with the chiles, cut up, including all the juice. I covered it and let it simmer for 20 minutes, and served with a generous dollop of sour cream.

A nice treat, and quick and easy, just as I like it!