Pulled Pork Chili Verde Recipes

PORK CHILE VERDE

Steps:

• In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.

PULLED PORK CHILI

Steps:

• Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
• Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
• Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
• Top individual servings with shredded Monterey Jack cheese.

INSTANT POT PULLED PORK CHILE VERDE

Steps:

• Peel the tomatillos and clean with water to remove the stickiness. Pat dry.
• Place the tomatillos, chile peppers and onion on the baking sheet and coat with olive oil.
• Place under the broiler for 5 minutes. Flip vegetables over and broil for an additional 3-5 minutes until charred, but not burnt.
• Remove from the oven and cover chile peppers with aluminum foil. Let it sit for 10 minutes.
• In the meantime, trim any excess fat on the exterior of the pork roast.
• Cut pork into smaller pieces about 4-5 inches long and then place it in the Instant Pot.
• Uncover and remove skin from the chile peppers. Remove the seeds if you don't want your dish too spicy.
• Add the broiled vegetables into a large blender with cilantro, garlic and salt. Blend until smooth.
• Reserve about 1-cup of chile verde and pour remainder over pork. Coat all the pork pieces with sauce.
• Cover pressure cooker and secure the lid then set for 75 minutes high pressure. Make sure the vent is in sealing position.
• Let it natural pressure release for 20-30 minutes then release any remaining pressure. Open and remove the lid. Pork should be fall apart fork tender.
• Remove the pork from the pressure cooker and place it on a baking sheet. Using two forks, begin shredding the pork into bite size pieces while removing any large chunks of fat.
• For crispy pulled pork, add a single layer of shredded pork onto a baking sheet. Drizzle with some of the liquid remaining in the Instant Pot.
• Place the baking sheet under the broiler about 4-6 inches away and cook for 5 minutes.
• Using long handled tongs mix and flip the crispy pieces over and cook under the broiler for another 2-3 minutes until crispy and not burnt.
• Serve as tacos or top french fries. Serve with reserved salsa verde, shredded cheese, pico de gallo, guacamole, sour cream, radishes, and/or wedges of lime.

PULLED PORK CHILI VERDE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Cut off about 1/4 inch the top of the head of garlic to expose the cloves. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil; place on a baking sheet.
• Bake in preheated oven until cloves are tender and browned, about 45 minutes. Remove garlic from the oven and cool until easily handled, about 15 minutes. Squeeze out cloves and chop.
• Preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place tomatillos, green bell peppers, Anaheim chile peppers, jalapeno peppers, and sweet banana peppers, cut-sides down, onto the lined baking sheet.
• Cook under the preheated broiler until the skin of the tomatillos and peppers has blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow tomatillos and peppers to steam as they cool, about 10 minutes. Remove and discard skins.
• Transfer peeled tomatillos and peppers to a blender or food processor; blend into a smooth green sauce.
• Heat olive oil in a large pot over medium heat. Add onions and celery; cook and stir until onions are glistening, about 5 minutes. Add chopped roasted garlic, shredded pork, cilantro, oregano, coriander, cumin, cinnamon, nutmeg, salt, and black pepper. Pour in 1 cup chicken stock; bring to a simmer.
• Stir green sauce mixture into the pot. Add coconut milk. Bring to a boil; reduce heat and simmer. Cook until chili thickens, about 30 minutes. Stir in chicken stock and continue cooking until chili reaches desired consistency, 30 to 90 minutes.

ROASTED POBLANOS STUFFED W/ PULLED PORK CHILI VERDE

Steps:

• If you have a pressure cooker, see paragraph above. If not, continue with step 2.
• Preheat oven to 300 degrees (F).
• Heat oil in a dutch oven or heavy-bottomed oven proof pot (something that will fit into your oven) over high heat.
• Season pork with salt and pepper and add to the pot turning until browned on all sides. You may have to do this in batches. Remove all the meat from the pan, pour off fat and discard.
• Return pot to the burner (turn the heat down to medium) and add onions and garlic, cooking for several minutes until softened. Add the chipotles, salsa verde, cumin, and coriander to the pot, stirring until combined. Add the pork, any juices, and the chicken broth to the pot and bring to a boil.
• Cover the pot and transfer to the oven to cook for 2 to 2 1/2 hours until the pork is tender enough to easily pull apart.
• Remove pot from the oven, skim off any fat on the surface and pull pork out of pot and onto a baking sheet.
• Using forks, shred the pork and set aside. Strain any nasty bits from the sauce and return the pot to stove (uncovered) over medium high heat.
• Cook for about 10 minutes until the sauce reduces and thickens. Add the shredded pork and lime juice. Adjust seasoning with salt and pepper.
• Wash the poblanos and place on a baking sheet. Broil in the oven, turning until all sides are blackened. Remove from the oven and let cool. (Set the oven to 350 F)
• Gently remove the stem, seeds, and as much of the skin as you can from the peppers. Cut or tear down the center so the pepper will lay flat (sorry I didn't take any photos of the process!).
• Place about 1/2 cup of chili in the center and sprinkle with cheddar cheese. Fold the pepper around the filling and use a skewer or several toothpicks pierced through the top to keep them closed. Place on a baking sheet and repeat with the rest of the peppers.
• Sprinkle some more cheese over the peppers and bake in the oven for about 15-20 minutes or until all of the cheese has melted and they are heated through.
• Remove and garnish with chopped onions, cilantro, and jalapenos or habaneros. Serve with your choice of sour cream, guacamole or avocado slices, and more salsa verde.

LOW & SLOW PORK VERDE

Steps:

• Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

PULLED PORK CHILI

Steps:

• Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).
• Remove meat from slow cooker. Shred meat; return to slow cooker. Stir.
• Spoon into bowls; top with cheese and sour cream.