Ingredient: chipotle chiles in adobo sauce

Mexican-Style Pulled Pork

For months, I stared at a recipe I’d pulled from Food and Wine magazine: a Pork Tinga from Rick Bayless. It looked delicious…and time-consuming. I am not opposed to time-consuming recipes (obviously!), but, for some reason, this particular recipe daunted me. Yet I kept coming back to it.

Then my husband had knee surgery, and I needed a lot of free freezer space to store the ice we needed to keep the swelling down (he had a machine that did the hard part, but it need to be fed a lot of ice). In my “what can I cook right now?” frenzy, I ran across a bag of boneless pork shoulder that fit the description.

But, time. Time. The Pork Tinga recipe didn’t fit my available time. However, something done up in the crockpot would work just fine. We love pulled pork, we love Mexican flavors, we love easy meals. So I stole the concept of the recipe and worked it into a delicious meal that showcases a favorite food while providing enough leftovers for other meals.

Chili con Carne

When the craving for chili hits, you gotta go with it. Otherwise, it haunts you. There’s nothing in the world that can be substituted.

The process of making chili ranges from complex to very simple. My recipe is in the moderate range. Do a little work upfront, then let it simmer for a while. It’s very customizable (see the Notes and Meal Suggestions). This recipe calls for beef, but you can go with ground turkey (or shredded turkey). You can use pork. You can use chicken. Don’t want beans? Don’t have to have ‘em.

In fact, there is only one, unbreakable rule when it comes to chili-making: do not skimp on the cumin! You can adjust this seasoning, that ingredient, but the cumin is essential.

Once we were at a friend’s for a Super Bowl party. I took one sniff of his chili and knew it would be good. The cumin was right there. He seemed surprised that I knew about the cumin rule. I think he doesn’t get out enough.

A note about heat. My husband loves his food very spicy. I am more of a medium, and this recipe reflects my tastes. As you review the list of ingredients, take your personal tastes into consideration. You can always start on the careful side and adjust the seasonings as you go.