Slow-Cooker Pulled-Pork Chili with Cornbread Dumplings

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BumblebeeSD

I love pizza

subheading: For the Chili:

3 ½ pounds skinless, boneless pork shoulder, cut into 8 large pieces

1 tablespoon vegetable oil

3 dried ancho chiles, stemmed and seeded

2 dried New Mexico chiles, stemmed and seeded

1 ½ cups homemade or store-bought low-sodium chicken stock

3 tablespoons tomato paste

2 tablespoons light brown sugar

2 tablespoons unsweetened cocoa powder

1 tablespoon ground cumin

1 tablespoon Worcestershire sauce

1 large Spanish onion, diced

1 jalapeño, stemmed, seeded, and minced

8 medium cloves garlic, minced

1 ( 28- ounce) can crushed tomatoes

1 ( 12- ounce) bottle light beer, such as lager

1 ½ tablespoons cornstarch

2 ( 15-ounce) cans dark kidney beans, drained

Kosher salt and freshly ground black pepper

Hot sauce, such as Frank's RedHot, to taste

subheading: For the Cornbread and Garnish:

1 cup all-purpose flour

1 cup yellow cornmeal

2 teaspoons baking powder

½ teaspoon kosher salt

3 tablespoons unsalted butter, melted

2 tablespoons light brown sugar

2 large eggs, beaten

½ cup whole milk

1 cup shredded cheddar cheese

Jalapeño slices, for garnish

Cilantro leaves, for garnish

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