Al Pastor Pork and Corn Chili

"Departing from the traditional chili, this one is in a league of its own. This delightful deviation is a fusion of tantalizing tastes reminiscent of a classic taco al pastor. A mouthwatering recipe that showcases succulent pulled pork swimming in a velvety, rich broth infused with the bold flavors of Al Pastor Seasoning Rub, guajillo chiles, Pinto Beans and the satisfying crunch of Whole Kernel Corn. Add any or all of the suggested toppings for a bold new chili that will “Wow” your family and friends, especially when paired with a glass of Black Box Sauvignon Blanc."

Prep Time

15 Minutes

Cook Time

4-7 Hours

Paired With

Main Protein

Pork

Ingredients

IngredientQuantity
deseeded guajillo chiles 2, 2 cups, 4, 1 TBSP, 1/2 TSP, 1, 1 TBSP, 3 pounds, 3 TBSP, 2 TBSP, 2 TBSP, 1, 3 ounces, 1 (15.5-ounce) can, 1 cup, 2 TSP, 1 TSP, Optional
Beef Stock
cloves garlic, minced
cumin
Chipotle Powder
packet Sazón annatto
Mexican oregano or regular oregano
pork shoulder butt roast
Al Pastor Seasoning Rub
flour
olive oil
Yellow Onion, diced
pineapple juice
Pinto Beans
Frozen Whole Kernel Corn
sea salt, more if needed to taste
fresh ground pepper
Optional Ingredients for serving; Cotija Cheese, Fresh Lime wedges, Cilantro, Pineapple Chunks, Sour Cream, Tortilla Strips

Directions

Directions
Cover the deseeded guajillo chiles with broth in a saucepan.
Bring to a simmer and cook until peppers are soft, about 10 minutes. Set aside to cool while preparing the pork.
Coat the pork butt with Al Pastor Seasoning Rub and flour until well coated.
In a large skillet, heat oil over medium high heat.
When hot, add the pork shoulder and sear until browned on each side, for about 2 minutes on each side. Place browned pork shoulder into the slow cooker.
Add the gualjillo chiles, broth, garlic, chipotle power, Sazón annatto, cumin, and oregano to a blender. Blend until smooth.
Pour the guajillo sauce over the pork shoulder in the slow cooker.
Add the diced onion and pineapple juice.
Cover and cook on low for 7 hours or high for 4 hours.
Remove cover and remove the pork placing it on a baking sheet, shred the pork using two forks and remove any fatty pieces, return the shredded pork to the slow cooker. Add pinto bean, frozen corn, sea salt and pepper stirring well. Cover and cook for 1 additional hour.
Serve with a wedge of fresh lime, cilantro, pineapple, sour cream and tortilla strips.