Pork Shank Chili (no beans)
6 pork shanks, about 2” each
2 tablespoons oil
1 medium onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
3 tablespoon chili powder
1 Tablespoon oregano
1 teaspoon basil
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper (optional)
1 teaspoon salt
1 teaspoon pepper
1 (6 oz.) can tomato paste
1 (12 oz.) can tomato sauce
1 tablespoon brown sugar
4 cups beef stock
2 (14.5 oz.) cans diced tomatoes or 2 (10.5 oz.) cans Rotel tomatoes
In a large skillet, heat oil over medium heat. Add pork shanks in bunches, browning on all sides. Remove when browned, and add to a large slow cooker.
Add all the remaining ingredients. Cover and cook on low 6-7 hours. Remove the shanks from the slow cooker to a large plate or bowl and let cool. Once cool, remove the meat from the bones, and discard excess fat and bones. Return meat to slow cooker and continue to cook on low 1-2 hours. Serve, topped with your favorite garnishments.
