The weather turned crisp and cool over the past week, and I decided it was time for chili! Usually husband is the chili master, but the pork shoulder was on special sale at the farmer’s market, so I went for pulled pork chili done up in the crock pot. I used the remainder of the leftover tomato sauce, added some spices, onions, and peppers and let the whole thing simmer for hours until the pork fell apart. I added some beans towards the end, and topped the whole thing off with blue cheese and a biscuit from that biscuits and gravy breakfast. A juicy asian pear on the side and a glass of homebrewed cider, and we have a meal! It was just the thing for a cool evening.
Ingredients:
Buttermilk Maplehofe Dairy
Pork Shoulder M&M Creek Valley Farm
Lard M&M Creek Valley Farm
Flour Mill at Anslema, Whole Wheat Pastry Flour
Asian Pear – North Star Orchard
Beans – North Star Orchard
Onion – Jack’s Farm
Peppers – Clover Hill Farm
Cider – Homebrewed from apples picked at the grandparents’ house
Cheese – Birchrun Hills, smoked blue
Non Local – Spices, salt