NEW MEXICAN RED PORK CHILI

NEW MEXICAN RED PORK CHILI 3 tablespoons tomato paste 2 tablespoons chili powder 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 cup chicken broth 1 tablespoon instant tapioca 2 teaspoons packed brown sugar 2 lbs boneless country-style pork ribs, trimmed salt and pepper 2 tablespoons minced fresh cilantro zest from 1/2 lime, plus 1 1/2 teaspoons lime juice additional cilantro, green onions, sour cream, or any other desired toppings Spray the inside of a 3 1/2 to 7 quart slow cooker with cooking spray. In a small bowl, combine the tomato paste, chili powder, vegetable oil and garlic. Microwave until fragrant, 30 seconds to 1 minute. Transfer the mixture to the bottom of the slow cooker. Pour the chicken broth, tapioca and brown sugar over the top. Sprinkle the ribs with salt and pepper. Nestle the ribs into the slow cooker in a single layer, if possible. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the pork is tender. Use a large spoon or ladle to skim the surface of the chili and remove any excess fat. Use tongs to break up the ribs into 1-inch pieces. If needed, add hot chicken stock to adjust the consistency of the sauce. Stir in the cilantro, lime zest and lime juice. Serve the chili topped with additional cilantro, sliced green onions, sour cream, or any other desired chili toppings.