With Tanner off to college and Kevin only here a few weekends a month, Jim has become my primary cooking “audience.” As you may have noticed in previous posts, I spend a lot of time discussing what Jim likes to eat as the impetus for the foods I cook. My Paleo pork chili Colorado is no exception. I want Jim to enjoy the foods he eats so he is more easily able to stick to the plan. His health (and mine) is very important to me.
Pre-heart attack and pre-Paleo diet Jim really liked to eat Chili Colorado at Mexican restaurants. One night about a month into the Paleo diet, he got a wistful look in his eyes and started talking about how much he missed Azteca’s chili Colorado burrito. Clearly a burrito was out of the question, but I figured I had chili Colorado within my reach.
For my first attempt, I had some grass fed bison stew meat in the freezer, so I thought I’d try that. I nailed the spice blend, so the flavors were great, but the bison was just too dry to lend itself well to the slow stewing that happens with chili. This week, I decided to try some pastured pork shoulder instead. What a difference. The fat in the pork added a richness of flavor, and the meat took on the spices nicely.
So now, when Jim gets that wistful look in his eye, I’m ready for him with a nice pot of pork chili Colorado.
Paleo Slow Cooker Pork Chili Colorado
- 1 pastured pork shoulder roast (4-5 pounds), cut into one-inch cubes
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon fresh cracked black pepper
- 1 onion, roughly chopped
- 6 garlic cloves, chopped
- 2 dried New Mexico (or guajillo) chilies
- 2 dried chipotle chilies
- 1 teaspoon dried cumin
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups homemade beef, chicken, or pork stock
- Season the pork cubes with salt and pepper and put them in the slow cooker with the onions and garlic.
- Roughly chop the dried chili peppers and put them in the bowl of a food processor. Run the processor for 20 one-second pulses. Then, run it continuously until the peppers are chopped into a powder with a few small pieces in it.
- Add the peppers to the slow cooker, and then add the cumin, oregano, onion powder, garlic powder, and stock. Stir to combine.
- Turn the slow cooker on low and cook for eight to ten hours.