Slow-Cooker Pulled Pork Chili With Cornbread Dumplings | Dinners | Umami

Ingredients

• 3 1/2 pounds skinless, boneless pork shoulder, cut into 8 large pieces
• 1 tablespoon vegetable oil
• 3 dried ancho chilies, stemmed and seeded
• 2 dried New Mexico chilies, stemmed and seeded
• 1 1/2 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 1/2 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
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 tablespoons unsalted butter, melted
• 2 large eggs, beaten
• 1/2 cup whole milk
• 1 cup shredded cheddar cheese
• Jalapeño slices, for garnish
• Cilantro leaves, for garnish