44th Street 8 Layer Pulled Pork Dip Recipe

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium red onion, chopped
• 2 cloves garlic, finely chopped
• 3 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 tsp cumin
• Salt & pepper
• 1 cup water
• 1 package 44th Street Pulled Pork
• 1 cup sour cream
• 1 lime for juice and zest
• 1 cup frozen corn, thawed
• 1 red pepper, chopped
• 1 1/2 cups crumbled cornbread
• 3 medium tomatoes, chopped
• One 14-ounce can black beans, drained and rinsed
• 1 1/2 cups shredded cheddar
• Tortilla or corn chips for dipping
  
  

Directions:

1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Add half of the onion and the garlic and cook, stirring until soft and beginning to brown - about 4 minutes. 
3. Add the tomato paste, chili powder, cumin, salt and pepper. Cook and stir for 2 minutes until the oil is dark red. 
4. Add the water and bring to a simmer. Cook for 3 minutes until thickened slightly.
5. Add the 44th Street Pulled Pork and stir until just warmed through, remove from heat and cool.
6. Whisk together the sour cream with the lime juice and zest in a small bowl.
7. Toss the corn and pepper in another small bowl.
8. In a straight-sided, 3 quart glass bowl, start layering! Spread the cornbread on the bottom and top with, one item per layer:
   - tomatoes 
   - beans
   - cheese
   - sour cream
   - pulled pork
   - remaining chopped onions 
   - corn-pepper mixture
9. Wrap and refrigerate at least 1 hour or overnight.
10. Serve with chips for dipping.