Dueling Slow Cookers

One of the best things about fall is the food. Comforting stews, soups, and casseroles taste better than ever this time of year. Today I embraced this awesomeness via a fabulous tortilla pork chili, full of garden fresh tomatoes and peppers and served over ancho chile-spiced spaghetti squash. Since we had a busy day planned, I decided to put my slow cookers to work while we got other stuff done. One slow cooker—my bigger one—cooked the chili, while the smaller one took care of the squash. It was the delicious—and easy! The texture of the spaghetti squash was awesome with the chili. Here's what I did:

Slow Cooker Tortilla Pork Chili

1. Toss about 1 pound cubed pork shoulder in 1 tablespoon of olive oil and these spices:

• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon garlic powder
• 1 teaspoon ancho chile powder
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon ground black pepper

2. Brown pork in a large hot skillet. When browned, add 2 onions, chopped, and continue cooking until onions are slightly translucent, about 5 minutes. 

3. In the slow cooker, stir together:

• 2 cups chopped fresh tomatoes
• 1 to 2 cups chopped fresh peppers such as jalapenos, bell peppers, poblanos, or anaheims
• 2 cans drained beans (I used black beans and cannelini beans, but any will work.)
• 2 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon coriander

4. Stir in the pork mixture. Top with a layer of tortilla chips. Cover and cook on low for 7 to 8 hours.

5. Meanwhile, cut a spaghetti squash in half crosswise. Remove seeds. Drizzle inside with olive oil. Sprinkle with salt and ground ancho chile. Place in the slow cooker cut side up. Pour 1 1/2 cups water around the sqash. Cover and cook in high for about 2 hours then low for 4 to 5 hours. Note: You can cook the squash on a lightly oiled baking sheet, cut sides down, in the oven at 375°F for about 1 hour.

6. To serve, scrape the flesh of the squash into a bowl. Drizzle with additional olive oil and/or butter. Season to taste. To thicken chili, stir in additional tortilla chips, crushed; let stand for 6 minutes. Stir about 1 cup chopped cilantro into chili. Season to taste with salt and pepper. Serve over spaghetti squash with additional tortilla chips, cheese, and sour cream.