A tender chili with bold flavor, this Shredded Pork Southwestern Chili is created with a delicious braising broth that not only tenderizes the pork but creates a one-of-a-kind chili.
6 quajilo chilies
1 tablespoon canola oil (or vegetable oil)
2 teaspoons salt
4-pound pork shoulder
1 onion, chopped
6 garlic cloves, peeled
30 ounces canned tomatoes, diced
2 tablespoons apple cider vinegar
1 teaspoon cumin
1/2 teaspoon dried oregano
1 1/2 cups chicken stock
1 cup Miller Lite
1 15-ounce can black beans, rinsed and drained
3 tablespoons masa harina (or corn flour)
Slice the stems off of the chilies and remove seeds. Soak chilies in hot water until softened, about 5 to 10 minutes.
While the chilies are soaking, heat oil over high heat in a large heavy-bottomed pot. Season pork with salt and sear until browned on all sides. Remove pork and set aside until needed. Reduce heat to medium and sauté onions and garlic until softened, about 5 minutes. Add chilies, tomatoes, vinegar, cumin, oregano, and 1 cup of chicken stock and Miller Lite. Bring to a simmer and simmer for 5 minutes. Remove from heat and puree in a blender until smooth.
Add the puree into the pot along with the remaining chicken stock. Place pork shoulder, fat side up, in the braising liquid and bring to a boil over high heat. Cover and reduce heat to a low simmer. Simmer for 2 hours until pork is tender. Transfer pork to a cutting board and shred the meat with a fork discarding any fat.
While the braising liquid is simmering, whisk in masa and continue to simmer until thickened, about 5 minutes. Add beans and shredded pork. Taste and season with salt if needed. Serve with blue corn tortilla chips, Monterey jack cheese, and jalapenos, if desired.
Serving Suggestions: Blue Corn Tortilla Chips, Monterey Jack Cheese, Jalapenos
Notes: 2 tablespoons of all-purpose flour can be substituted for masa harina. Quajilo are the most common dried chilies and can be found at most stores and Mexican supermarkets.