Pork and Summer Veggie Chili

September is the time when I crave chili the most. I love a veggie packed chili, but this time of the year it is a shame to cook your veggies too long because they are so fresh and tasty! I decided to try and make this chili sort of backwards by letting the meat and spices simmer away in the crock pot all day and then adding the veggies at the last minute. The resulting dish was super tasty with a nice juxtaposition of deep slow cooked flavors and fresh light crunchy veggies.
Corn cobs, soaked dried beans, and a bunch of roughly broken up dried chiles form the base of our chili. Along with the pork and some browned onions. After it cooks all day it's good enough to eat already! Drop in some chopped corn, zucchini, and tomatoes and just let it come to a simmer before removing from heat. Bright crunchy veggies intermixed with that slow cooked pork makes for a unique take on chili. I made mine super spicy by adding a lot more habaneros than I listed in the recipe, and even some ghost pepper. So good!

Pork and Summer Veggie Chili

For:  8 Bowls

  • 2 Pounds Country Style Pork Ribs Bone in
  • 1 Quart Chicken Stock
  • 1.5 Cups Dried Pinto Beans (soaked overnight)
  • 3 Ancho Chiles
  • 5 Anaheim Chiles
  • 10 Arbol Chiles
  • 1 Tablespoon Cumin
  • 1 Stick Cinnamon
  • 1 Teaspoon Curry Powder
  • 2 Onions Diced
  • 3 Habaneros Minced
  • 5 Cloves Garlic Minced
  • 5 Ears Corn
  • 2 Zucchini Chopped
  • 5 Summer Tomatoes Chopped

Instructions

  1. Cut the kernels from the corn and store them in the fridge. Place the cobs into your slow cooker along with the ribs and turn it on. Meanwhile, saute the onion in a little butter or oil to brown, about 15 minutes. Add in your garlic and habanero and cook 5 more minutes. Add to the slow cooker. Add in the chicken stock and then fill with water. Mix in the spices and whole cinnamon stick. Roast the chiles about 10 minutes and then roughly crumble them with your hands. Stir into the slow cooker.
  2. After about 8 hours fish the corn, pork bones, and cinnamon stick out of the slow cooker. Break up the pork and take out any weird big chunks of fat. Cut the tomatoes and zucchini and put them into a pot along with the corn. Add in your chili and bring to a simmer. Remove from heat and serve with sour cream.