Tex Mex Pork Chili
Ingredients:
1 clove of garlic, crushed
1 onion, chopped
1 tsp cinnamon
1 tsp molasses and bacon seasoning
1 tsp chili powder
1 tsp paprika
2 cans of fire roasted tomatoes with green chiles
1 can corn, rinsed
1 can kidney beans, rinsed
1 can of black beans, rinsed
3 TBSP GOYA mole sauce
2 cups of beef stock
3-4 raw ribs or raw pork butt parts
2 TBSP honey
2 dashes of liquid smoke
1 tsp cornstarch dissolved in 8 ounces of water
Directions: Throw everything in the crock pot except for the corn starch and cook for 10 hours on low. Shred the pork with a fork and remove any bones that you see. To thicken it up a bit, stir in the cornstarch.
Enjoy - Garnish with cheddar cheese, cilantro and tortilla chips.
1 clove of garlic, crushed
1 onion, chopped
1 tsp cinnamon
1 tsp molasses and bacon seasoning
1 tsp chili powder
1 tsp paprika
2 cans of fire roasted tomatoes with green chiles
1 can corn, rinsed
1 can kidney beans, rinsed
1 can of black beans, rinsed
3 TBSP GOYA mole sauce
2 cups of beef stock
3-4 raw ribs or raw pork butt parts
2 TBSP honey
2 dashes of liquid smoke
1 tsp cornstarch dissolved in 8 ounces of water
Directions: Throw everything in the crock pot except for the corn starch and cook for 10 hours on low. Shred the pork with a fork and remove any bones that you see. To thicken it up a bit, stir in the cornstarch.
Enjoy - Garnish with cheddar cheese, cilantro and tortilla chips.
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