The colder temps call for soul-warming kitchen creations, and this is just that. This season, I created our new favorite cranberry pulled pork recipe, and we enjoyed the leftovers in so many fun ways. Perhaps my favorite, though, is this cranberry cocoa chili (with sourdough cornbread, of course).
This one is packed full of flavor with the perfect combination of sweet and spicy, and we’re enjoying it on repeat. I love that I can prep it in the morning, go about our day, and move into the evening with a meal that warms us up, body and soul.
I made the cranberry pulled pork with a big pork shoulder (that I got as a monthly discounted bonus) from Wild Pastures, and it’s the highest quality at a great price.
Save 20% for life on Wild Pastures boxes delivered to your door.
And the ripple effect of that one recipe has been oh so delicious. Give this one a try; you won’t regret it!
Cheers to slow-cooking season and recipes that warm the soul.
Note: we LOVE this non-stick (non-toxic) slow cooker (with all the settings). It’s become a countertop staple all season long.
Note: I get my beans and other pantry staples from Thrive Market at a great price!
cranberry cocoa pulled pork chili
WHAT YOU NEED:
- leftover cranberry pulled pork (approximately 1 lb or whatever you have left)
- drizzle of olive oil or avocado oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 serrano or jalapeño pepper, seeded and diced
- 1 tablespoon cocoa powder
- 1-2 tablespoons chili powder
- 1 tablespoon ground cumin (or Paleovalley’s coriander cumin seasoning)
- 1 cup bone broth
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1/2 cup fresh or frozen cranberries
- 1/4 cup coconut or brown sugar
- sea salt to taste
Favorite toppings/accompaniments:
- sourdough cornbread
- greek yogurt
- grated raw cheddar
- fresh coriander
WHAT YOU DO:
Set you slow cooker or large dutch oven to sear setting or medium high heat.
Add onion and sauté until translucent and then add the garlic, pepper, cocoa and spices and sauté until fragrant.
Deglaze pan with a bit of the broth, and then add the leftover pork.
Add the remaining broth, bring to a simmer, and then add the beans, tomatoes, sugar, and cranberries and mix well.
Set to low, cover, and let it do its thing for 3+ hours.
When you’re ready to eat, serve with your favorite toppings and accompaniment, and ENJOY!
If you make this, I’d love to hear your thoughts or see a photo! Tag @laura.radicalroots.
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