Slow-Cooker Pulled Pork Chili With Cornbread Dumplings
American, Chili
- Servings: 16
Source: Umami
Ingredients
- pounds skinless, boneless pork shoulder, cut into 8 large pieces
- tablespoon vegetable oil
- dried ancho chilies, stemmed and seeded
- dried New Mexico chilies, stemmed and seeded
- homemade or store-bought low-sodium chicken stock
- tablespoons tomato paste
- tablespoons light brown sugar
- tablespoons unsweetened cocoa powder
- tablespoon ground cumin
- tablespoon Worcestershire sauce
- large Spanish onion, diced
- jalapeño, stemmed, seeded, and minced
- medium cloves garlic, minced
- can crushed tomatoes
- bottle light beer, such as lager
- tablespoons cornstarch
- cans dark kidney beans, drained
- Kosher salt and freshly ground black pepper
- Hot sauce, such as Frank's RedHot, to taste
- all-purpose flour
- yellow cornmeal
- teaspoons baking powder
- teaspoon kosher salt
- tablespoons unsalted butter, melted
- large eggs, beaten
- whole milk
- shredded cheddar cheese
- Jalapeño slices, for garnish
- Cilantro leaves, for garnish