Try this Slow Cooker Red Chili recipe, or contribute your own.
- Carbohydrate 2.64937444464293 g
- Cholesterol 140.6136347 mg
- Fat 37.2706291325586 g
- Fiber 0.429011120914775 g
- Protein 36.2109600547048 g
- Saturated Fat 13.8457221738894 g
- Serving Size 1 1 -8 (255g)
- Sodium 49.6954592249956 mg
- Sugar 2.22036332372815 g
- Trans Fat 4.06075472755646 g
- Calories 500 calories
Step-by-step
- Spray your slow cooker with non-stick cooking spray
- Add roast, onion, garlic and salt
- In a medium bowl, carefully mix chili powder and water; pour over meat
- Cook on low for 4-6 hours, or until pork begins to fall apart
- Remove to a plate and shred; return meat to slow cooker and mix with juices
Deep brick-red liquid surrounds tender shreds of pork, carrying an earthy aroma dominated by toasted chili pods and pungent raw garlic. Preparing this cut in a slow cooker eliminates active monitoring, though a heavy-bottomed Dutch oven operating at a stable 300 degrees Fahrenheit provides an equivalent enclosed thermal environment when electrical appliances are unavailable. Thoroughly coating the interior ceramic insert with non-stick spray prevents the rendered proteins from bonding to the vessel during the initial phase of the thermal cycle. Dissolving the chili powder completely into the water before adding it to the meat ensures that dry pockets of spice do not remain trapped against the pork surface. Simmering the mixture on low for four to six hours allows the collagen within the roast to fully denature and convert into gelatin, which dictates whether the finished meat yields effortlessly to two forks or retains an undesirably tough chew. Extracting the pork once it reaches this tender threshold allows for clean shredding on a flat cutting board before the meat absorbs the concentrated cooking juices left behind in the basin. Storing leftovers in an airtight container for up to four days improves the distribution of capsaicin throughout the protein fibers.
