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    Pulled Pork Chili with Cheddar Cornbread Dumplings

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    Author
    Pixicook editorial team
    clock-icon480 minutes

    A hearty and flavorful chili made with pulled pork and topped with tender cheddar cornbread dumplings.

    Gluten
    Intermediate
    American

    Ingredients for Pulled Pork Chili with Cheddar Cornbread Dumplings

    units in
    USchevron
    units in
    USchevron
    serves
    16 peoplechevron
    serves
    16 peoplechevron

    Pork Shoulder, skinless, boneless, cut into 8 large pieces

    0 lb

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    Vegetable Oil

    tablespoons

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    Dried Ancho Chilies, stemmed and seeded

    each

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    Dried New Mexico Chilies, stemmed and seeded

    each

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    Chicken Stock, homemade or store-bought low-sodium

    cups

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    Tomato Paste

    tablespoons

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    Light brown sugar

    tablespoons

    Unsweetened Cocoa Powder

    tablespoons

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    Ground Cumin

    tablespoons

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    Worcestershire Sauce

    tablespoons

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    Spanish Onion, diced

    each

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    Jalapeño, stemmed, seeded, and minced

    each

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    Garlic, minced

    cloves

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    Crushed Tomatoes, canned

    0 oz

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    Light Beer, bottle

    0 oz

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    Cornstarch

    tablespoons

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    Dark Kidney Beans, canned, drained

    0 oz

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    Kosher Salt

    to taste

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    Freshly Ground Black Pepper

    to taste

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    Hot Sauce

    to taste

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    All Purpose Flour

    cups

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    Yellow Cornmeal

    cups

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    Baking Powder

    teaspoons

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    Kosher Salt

    teaspoons

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    Unsalted Butter, melted

    tablespoons

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    Light brown sugar

    tablespoons

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    Large egg, beaten

    each

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    Whole Milk

    cups

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    Shredded Cheddar Cheese

    cups

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    Jalapeno Slices, for garnish

    to taste

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    Cilantro Leaves, for garnish

    to taste

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