top of page

Pork Chili



1 medium pork roast

2 cans (4 ounces each) mild green chili peppers, chopped

2 cans (14.5 ounces each) diced tomatoes

1 cup chopped onion 

1/2 - 1 small can (4 oz.) hot jalepenos, diced

salt and pepper to taste



Cover roast with water in a slow cooker or crock pot and simmer overnight or approximately 8 hours.  Let cool.  Take meat off bone and seprate into smaller pieces.  Add meat, tomatoes, chiles and diced onions to broth.  Add 2 teaspoons salt and 1/2 teaspoon of pepper.  Let simmer another 8 hours.  Thicken with flour and water.  Let chili set overnight in refrigerator.  


Pork Recipes

Scroll Down for More!

Slow Cooked Brats (Pork, beef, or veal - or a blend!)

Makes 8 servings

Total Time 1 hour 30 minutes


12 bratswursts - uncooked

2 tsp. mustard seeds

1 tsp. cumin seeds

6 Tbsp. unsalted butter (3/4 stick)

4 medium white or yellow onions

1​1/2 Tbsp. dark brown sugar

2 12 ounce bottles of brown ale

Salt and pepper to taste

12 large brats buns


Crush the cumin and mustard seeds in a mortar and pestle. If you do not have a mortar and pestle, place the seeds in a plastic bag and crush seeds with a rolling pin or unopened bottle of beer. You may drink the beer and dispose of the bottle once the seeds are crushed!

Melt the butter in a large, wide, pot over medium heat. Place the brats as space allows on the bottom of the pot and brown. Repeat as needed and set the brats aside. Brown the brats, turning occasionally, until all sides are browned.

Reduce the heat to low, add all ingredients, and salt and pepper to taste. Cook, for about 50 minutes, stirring occasionally, until onions are soft and brown. Serve in a toasted bun with onions and mustard.  


Tips and tricks...serve brats on a bed of delicious home made mash potatoes to add an elegant twist and impress your friends!


Slow Oven Baked Ribs​

Makes 8 servings

Total Time 4 hours 30 minutes


2 slabs baby back ribs

Rub ingredients

21/2 Tbsp. chili powder

2 Tbsp. ground cumin

1 Tbsp. ground coriander

1 Tbsp. onion powder

1 Tbsp. kosher salt

1 Tbsp. paprika

1 Tbsp. dark brown sugar

1/2 Tbsp. black pepper

1/2 tsp. cayenne pepper

1/2 tsp. ground mustard

1/2 tsp. garlic powder


Preheat oven to 225 degrees F. Line a baking sheet with aluminum foil and place a cooling rack on top of the baking sheet. This elevated position allows heat to circulate around the ribs for even cooking.

Remove the silver membrane from the bone side with a sharp knife. Mix Rub ingredients together in a medium sized bowl and spread evenly on all surfaces of ribs. Lay the ribs on top of the rack.

Cook the ribs for 4 hours.  


New Menu Item Coming Soon!

bottom of page