Slow-Cooker Pulled-Pork Chili with Cornbread Dumplings

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 can crushed tomatoes
• 1 bottle light beer, such as lager
• 1 1/2 tablespoons cornstarch
• 2 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 large eggs, beaten
• 1/2 cup whole milk
• 1 cup shredded cheddar cheese
• Jalapeño slices, for garnish
• Cilantro leaves, for garnish

Directions

1. For the chili, pat the pork with paper towels until the surface is dry. Warm the oil in a large pot or Dutch oven over high heat until it glints, then add the pork. Let it sear until the underside is browned, about 4 minutes, then flip the pieces and brown the other side. Move the pork into the slow cooker.
2. Using a clean pot, add the dried ancho and New Mexico chilies and toast them over high heat until they smell fragrant, about 2 minutes. Pour in the chicken stock and bring it to a boil, then lower the heat to a simmer and cook until the chilies are very soft and nearly breaking down, about 15 minutes. Transfer everything to a blender, then add the tomato paste, light brown sugar, cocoa powder, cumin, and Worcestershire sauce. Blend until smooth, then scrape the paste into the slow cooker with the pork.
3. Scatter the onion, jalapeño, and garlic over and around the pork in the slow cooker. Pour the crushed tomatoes over the top.
4. In a medium bowl, whisk the beer with the cornstarch until combined. Add that mixture to the slow cooker, then carefully stir in the kidney beans. Cover and cook on low until the pork pulls apart easily, about 6 hours.
5. Lift the pork out of the sauce and shred it with 2 forks. Add the pulled pork back to the slow cooker, stir everything together, and season with salt and pepper. If you want more heat, stir in hot sauce.
6. For the cornbread, whisk the flour, cornmeal, baking powder, and salt in a large bowl, then set it aside. Brown the butter in a small pan. Make a well in the dry mixture and add the browned butter, light brown sugar, eggs, and milk. Stir just until the dry spots disappear, taking care not to overmix. Fold in the cheddar cheese.
7. Gently spoon the batter over the chili. Cover the slow cooker and turn the heat to high. Cook until the dumplings are cooked all the way through, about 1 hour. Finish with jalapeño slices and cilantro leaves, then serve.