white chili with carnitas

How To Make white chili with carnitas

• 1

  Place pork roast in slow cooker/crock pot with white onion, anaheim chilis sliced into chunks, half the dried ancho (ground), 3 pinches of kosher salt, 3 pinches of black pepper, 1 tsp of garlic powder, water. Cook on low heat setting for 6-8 hours. For a little more heat include seeds etc from anaheim chilis.
• 2

  Remove pork from slow cooker/crock pot and let cool. Take remaining stock from slow cooker and place in large kettle/stock pot. Add chicken stock, all beans (drained and rinsed), remaining ancho chili (diced), 2 pinches of kosher salt, 3 pinches of black pepper, 1 tsp of garlic powder, a tbs of chopped fresh cilantro and cayenne pepper. Bring to a boil. I add a little additional white onion at this step also (approximately another 1/4 to 1/2 cup).
• 3

  Shred pork (Pork should shred easily with a spatula etc.)
• 4

  Lower heat on stock pot and allow to simmer. Add shredded pork (carnitas) to desired consistency. More pork makes a heartier chili. Simmer for 2-3 hours.
• 5

  After simmering, serve. Best if garnished with a dollup of sour cream, diced green onion and/or fresh cilantro, shredded colby jack cheese and tortilla chips.
• 6

  If there is left over pork, refrigerate and save to serve for another meal. Make burritos, tacos, etc with it. It's delicious!
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