Slow-Cooker Pulled Pork Chili With Cornbread Dumplings

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.

	this recipe	typical
liquid	32%	0%
fat	2%	0%
aromatics	9%	0%
sweetener	2%	6%
salt	0%	0%
thickener	5%	0%
vegetables and beans	31%	0%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #5 of 176 for sauce body

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1588 g	3 1/2 pounds skinless, boneless pork shoulder, cut into 8 large pieces
14 g	1 tablespoon vegetable oil
45 g	3 dried ancho chilies, stemmed and seeded
	2 dried New Mexico chilies, stemmed and seeded
360 g	1 1/2 cups homemade or store-bought low-sodium chicken stock
49 g	3 tablespoons tomato paste
27 g	2 tablespoons light brown sugar
11 g	2 tablespoons unsweetened cocoa powder
7 g	1 tablespoon ground cumin
16 g	1 tablespoon Worcestershire sauce
150 g	1 large Spanish onion, diced
15 g	1 jalapeño, stemmed, seeded, and minced
24 g	8 medium cloves garlic, minced
794 g	1 (28-ounce) can crushed tomatoes
340 g	1 (12-ounce) bottle light beer, such as lager
12 g	1 1/2 tablespoons cornstarch
850 g	2 (15-ounce) cans dark kidney beans, drained
	Kosher salt and freshly ground black pepper
	Hot sauce, such as Frank's RedHot, to taste
120 g	1 cup all-purpose flour
	1 cup yellow cornmeal
8 g	2 teaspoons baking powder
2 g	1/2 teaspoon kosher salt
43 g	3 tablespoons unsalted butter, melted
27 g	2 tablespoons light brown sugar
100 g	2 large eggs, beaten
122 g	1/2 cup whole milk
113 g	1 cup shredded cheddar cheese
	Jalapeño slices, for garnish
	Cilantro leaves, for garnish

Method: 7 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.