Crockpot Pork Chili Dip/Pic

[Roxy15]

Crockpot Pork Chili Dip:

1 T. Bacon Drippings

1 T. Olive Oil

4 lbs. Pork Loin Roast

1 Onion, Chopped

5 Garlic Cloves, Peeled & Minced

1 Qt. Chicken Broth

1 T. Salt

1-1/2 T. Coriander

1 Tsp. Hot Chamayo Chili Powder

1 Tsp. Of Your Favorite Chili Powder

1-1/2 T. Mexican Oregano

1-(14.5-oz.)-Can Chopped Tomato, Undrained

15 Chile Peppers, Chopped

1/2 Cup Water

1/4 Cup Cornstarch

Season the pork roast with salt and pepper.

Place in a large Dutch Oven.

Cover and roast in a 350 degree oven until done; about 3 hours.

Remove the roast from the pan and let cook and then shred the meat with 2 forks; set aside.

Heat the oil and the bacon drippings in the same Dutch Oven.

Add the onion and cook until soft, about 10 minutes.

Add the garlic and cook until fragrant.

Add the shredded meat, tomatoes, chicken broth, salt, coriander, oregano, tomatoes, Chile Powders and Chiles.

Bring to a boil and then simmer on low for 2 hours.

In a bowl, combine water and cornstarch and stir until combined.

Towards the end, add a little of this to thicken the dip.

Serve with warm flour tortillas.Right before serving, sprinkle with Chimayo Chili Powder. Omit if you don’t have Chamayo, most chili powders are pungent strong and would change the light and perfect flavor of this dip