New Mexican Red Pork Chili

By Leite's Culinaria

Ingredients

2 medium (1 pound) onions (chopped fine)
1/4 cup chili powder
6 garlic cloves (minced)
2 tablespoons mild vegetable oil
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 teaspoon table salt
3/4 teaspoon dried oregano
1 to 2 tablespoons minced canned chipotle chile in adobo sauce
4 pounds boneless pork butt roast (trimmed, and cut into 1 to 1 1/2-inch (25 to 38-mm) pieces)
2 cups store-bought or homemade chicken broth
1/2 cup brewed coffee
1 tablespoon packed brown sugar (plus extra for seasoning)
2 bay leaves
1/2 cup raisins
1/4 cup minced fresh cilantro
1 teaspoon grated lime zest plus 1 tablespoon juice (plus extra juice for seasoning)
Lime wedges (red onion, grated cotija cheese, and sour cream, for serving (optional))

Prep Time45mins
Cook Time360mins
Servings6

Instructions

Pull out your slow cooker and set aside.

In a medium microwave-safe bowl, combine onions, chili powder, garlic, oil, tomato paste, flour, salt, oregano, and chipotle. Microwave, stirring occasionally, until onions are softened, 4 to 5 minutes. Alternatively, you can combine the ingredients in a medium saucepan over medium-low heat, and cook gently until the onion softens. Transfer to the slow cooker.

Stir in pork, broth, coffee, sugar, and bay leaves. Cover and cook until pork is tender, 9 to 10 hours on low or 6 to 7 hours on high. TESTER TIP: If you don't have a slow cooker, you can make this in a Dutch oven and cook in a 200°F (93°C) oven for 9 to 10 hours.

Discard bay leaves. Stir raisins into chili and let sit until heated through, about 5 minutes.

Stir in cilantro and lime zest and juice. Season with salt, pepper, extra sugar, and extra lime juice to taste.

Top with your favorite fixins and serve.