Smoky Pulled Pork Chili

Ingredients:

Pulled Pork:
1-2.5 lb. pork tenderloin
½ cup chicken stock

Salt and pepper

Chili:
2 tbs. olive oil
1 tsp. crushed red pepper flakes
1 large green pepper, diced
1 large onion, diced
2 jalapeños, seeded and diced
5 cloves garlic, minced
2-15 oz. cans of Goya kidney beans in sauce (or chili beans)
1-28 oz. can tomato sauce
2-14.5 oz cans diced tomatoes
½ cup spicy BBQ sauce (your favorite)
2 tbs. chipotle in adobo
1 tbs. cumin
1 tsp. smoked paprika
2 tbs. chili powder
2 tsp. ancho chili powder
¼ tsp. cayenne
1 tsp. worcestershire sauce
1 tsp. Tabasco sauce
Salt and pepper

Instructions:

Serves: 8

Pulled Pork:
Season the pork tenderloin with salt and pepper. Place the pork in the bowl of your slow-cooker. Add the chicken stock and cook on low for 4 hours. Cool the pork slightly before shredding. Use two forks to shred the tenderloin. Chop into bite-size pieces, about 1-inch. Sieve the pork drippings. Set aside.

Chili:
In a large pot over medium heat, add the olive oil. Once the olive oil is hot, add the red pepper flakes, green pepper, onion, and jalapeños. Cook, stirring occasionally, for 8 minutes. Add the garlic cloves and cook for another 10 minutes, stirring occasionally so the garlic doesn’t burn.

Reduce the heat to medium-low and add the kidney beans, tomato sauce, diced tomatoes, BBQ sauce, chipotle in adobo, and pork drippings. Stir to combine.

Stir in the cumin, smoked paprika, chili powder, ancho chili powder, cayenne worcestershire sauce, and Tabasco sauce.

Cover the mixture and simmer for 20 minutes. Stir in the shredded pork. Place the lid on the pot, leaving it cracked a bit, and allow to simmer for another hour. Season with salt and pepper to taste. Serve with a dollop of sour cream, chopped cilantro, and shredded cheddar cheese.

From themessybakerblog.com