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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Ingredients:

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)

Directions:

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!

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