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Picture of Slow-Cooker Pulled-Pork Chili With Cornbread Dumplings Recipe
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 7642 kcal 382 %
  • Fat 407 g 627 %
  • Saturated 153 g 763 %
  • Carbs 560 g 187 %
  • Fiber 88 g 352 %
  • Protein 424 g 847 %
  • Cholesterol 1715 mg 572 %
  • Sodium 11772 mg 491 %
  • Calcium 2883 mg 288 %
  • Magnesium 1060 mg 252 %
  • Potassium 13321 mg 283 %
  • Iron 70 mg 391 %
  • Zinc 60 mg 548 %
  • Phosphorus 6495 mg 928 %
  • Vitamin A 1773 µg 197 %
  • Vitamin C 163 mg 181 %
  • Thiamin (B1) 16 mg 1343 %
  • Riboflavin (B2) 9 mg 713 %
  • Niacin (B3) 103 mg 644 %
  • Vitamin B6 11 mg 835 %
  • Folate equivalent (total) 1600 µg 400 %
  • Vitamin B12 15 µg 622 %
  • Vitamin D 31 µg 208 %
  • Vitamin E 24 mg 160 %
  • Vitamin K 275 µg 229 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Slow-Cooker Pulled-Pork Chili With Cornbread Dumplings Recipe

Ingredients

  • For the Chili:
  • 3 1/2 pounds skinless, boneless pork shoulder, cut into 8 large pieces
  • 1 tablespoon vegetable oil
  • 3 dried ancho chilies, stemmed and seeded
  • 2 dried New Mexico chilies, stemmed and seeded
  • 1 1/2 cups homemade or store-bought low-sodium chicken stock
  • 3 tablespoons tomato paste
  • 2 tablespoons light brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon ground cumin
  • 1 tablespoon Worcestershire sauce
  • 1 large Spanish onion, diced
  • 1 jalapeño, stemmed, seeded, and minced
  • 8 medium cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (12-ounce) bottle light beer, such as lager
  • 1 1/2 tablespoons cornstarch
  • 2 (15-ounce) cans dark kidney beans, drained
  • Kosher salt and freshly ground black pepper
  • Hot sauce, such as Frank's RedHot, to taste
  • For the Cornbread and Garnish:
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar
  • 2 large eggs, beaten
  • 1/2 cup whole milk
  • 1 cup shredded cheddar cheese
  • Jalapeño slices, for garnish
  • Cilantro leaves, for garnish

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