Pulled Pork Chili with Cheddar Cornbread Dumplings

1. Blot and Brown Pork

Start by blotting the pork shoulder pieces dry with paper towels. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork pieces and cook them for about 4 minutes on each side, until they have a beautiful golden brown crust. Browning the pork enhances its flavor and adds depth to the chili. Once browned, transfer the pork to your slow cooker.

2. Toast and Soften Chilies

Next, toast the dried ancho and New Mexico chilies in a clean pot over medium heat for about 2 minutes, until they become fragrant. Add the chicken stock to the pot, bring it to a boil, then reduce the heat and let it simmer for 15 minutes to soften the chilies. Transfer the chilies and stock to a blender, adding the tomato paste, light brown sugar, cocoa powder, cumin, and Worcestershire sauce. Blend until you have a smooth paste, then scrape this chili paste into the slow cooker with the pork.

3. Add Vegetables and Beer Mixture

Add the diced onion, minced jalapeño, and garlic to the slow cooker, along with the crushed tomatoes. In a medium bowl, whisk together the beer and cornstarch until smooth, then pour this mixture into the slow cooker. Stir in the drained kidney beans. Cover the slow cooker and cook on low for 6 hours.

4. Shred Pork and Season Chili

After 6 hours, the pork should be tender and easy to shred. Remove the pork pieces from the slow cooker and use two forks to shred the meat. Return the shredded pork to the slow cooker and season the chili with kosher salt, freshly ground black pepper, and hot sauce to taste.

5. Prepare Cornbread Dumplings

For the cornbread dumplings, whisk together the flour, cornmeal, baking powder, and kosher salt in a large bowl. In a small pan, melt the unsalted butter and cook it until it turns a light brown color, which gives it a nutty aroma. Make a well in the center of the dry ingredients and add the browned butter, light brown sugar, beaten eggs, and whole milk. Mix until just combined, then fold in the shredded cheddar cheese.

6. Cook Cornbread Dumplings

Spoon the cornbread batter in small dollops onto the surface of the chili in the slow cooker. Cover the slow cooker and increase the heat to high. Cook for an additional hour, until the dumplings are set and cooked through.

7. Garnish and Serve

To serve, garnish the chili with jalapeño slices and fresh cilantro leaves. Enjoy your hearty, flavorful pulled pork chili with tender cheddar cornbread dumplings!