New Mexican Red Pork Chili

This was New Mexican red pork chili.

It was our latest slow-cooker project! The recipe came from Cook's Illustrated "Slow Cooker Revolution" as usual. It said "Inspired by the traditional New Mexican stew carne adovado," this chili features meltingly tender chunks of pork in an intense, richly flavored red chili sauce." Ours turned out just what the recipe said! We couldn't find boneless pork butt roast, so we bought a different cut of pork (I don't remember the name...). I don't know whether pork butt roast could do better than this, but we were very happy with our creation!

On Day one, we had just the chili. Day two, we had chili over rice, which was a wonderful idea. The recipe suggested "serve with your favorite chili garnishes." I told J that I has been looking for a Mexican cheese, Cotija for a potential near-future taco project. He showed his interest in the cheese and found one at Wegmans. That was our great discovery. We immediately liked everything about the cheese. With crumbles of Cotija and fresh cilantro, the chili was another success of slow cooked dinner.