Pulled Pork Green Chili

Pulled Pork Green Chili has fresh roasted chiles and tomatillos, stewed with tender pulled pork.  All the southwestern-style taste and so much more!

Pulled Pork Green Chili with SimplyGloria.com #chilis #tomatillos

 It’s been getting quite nippy out lately.  I’m thinking my shorts and flip flops are now gone for the next 8 months.  (I’m weeping.)  The leaves are already in the midst of changing to the vibrant and bright colors.  Frost is glistening in the morning sunlight.  And, it’s the perfect time of year to turn up the heat with a classic bowl of chili.

I’m talking about a green chili.

A green chili with roasted mild green chiles (with an “e”), garlic, tomatillos (the “ll’s” are silent, people.), and jalapenos.

Pulled Pork Green Chili with SimplyGloria.com #chilis #roastedchilis

You can make this green chili with as much “heat” as you want.   

But since I have to gear down the heat a bit over here, I went mild on this recipe.  My guys can’t handle the heat when I go spicy… what the what?!  Oh, the sacrifices I make for them.  (wink)

Pulled Pork Green Chili with roasted vegetables!

 Pulled Pork Green Chili is an easy chili to prepare.  Roasting the chiles, tomatillos, garlic, onions, and jalapenos intensifies the flavors so much.  But, if you’re not able to go with the fresh ingredients, then you may also use the canned chiles, tomatillos, or jalapenos.  

This is also a fast chili to make when you already have leftover pulled pork on hand.  Bonus!

If by chance you don’t have leftover pulled pork, do this:  rub salt (I use kosher salt) and pepper with olive oil on (a 1-2 pounder) boneless pork butt.  Sear on both sides in a preheated frying pan, until golden brown.  Put in a crock pot (slow cooker) with 2 cups water (or chicken broth) for 4-6 hours.  If using a boneless pork loin, the cooking time will be less by half.  This also depends on how high or low you cook the meat.  Always remember, low and slow for much more tender meat. 

If you also have time to cook dried pinto beans instead of using canned beans, do this (very simple!):  rinse 1 1/2 cups dried pinto beans.  Pick out any bad beans that don’t belong to the group.  Place in a medium to large sized pot with 8 cups of water.  I love to use chicken broth, instead.  Cook it on the stove top on low, covered.  Stir occasionally.  OR place in a crock pot.  Drain the liquid and place in the chili.  Super delicious!

I can’t really decide who is really the star of this chili… the pulled pork, pinto beans, jalapenos, chiles, garlic, cilantro, or the tomatillos.  I love them all! Hope you enjoy this green chili as much as my friends and family do!

Pulled Pork Green Chili with SimplyGloria.com #chilis

 

Pulled Pork Green Chili
Pulled Pork Green Chili has fresh roasted chiles and tomatillos, stewed with tender pulled pork. All the southwestern-style taste and so much more!
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Ingredients
  1. 2 15-ounce cans pinto beans, drained
  2. 1 pound leftover pulled pork meat (shredded chicken is great, too!)
  3. 2 tablespoons olive oil
  4. 2 pounds tomatillos, papery husks removed and rinse
  5. 4 large Anaheim chiles
  6. 1 large jalapeno (add more for heat)
  7. 1 large yellow onion, peeled and cut into half
  8. 1 bulb garlic, separated but leave paper on each clove to roast. (Then the paper slips off when done roasting.)
  9. 1 bushel cilantro (save some for garnish!)
  10. 2 tablespoons all purpose flour
  11. 3 cups chicken broth (or stock)
  12. 1 tablespoon ground cumin
  13. 2 teaspoons dried oregano
  14. salt and pepper, to taste
Instructions
  1. On a large baking sheet, put husked and rinsed tomatillos, chiles, jalapeno, peeled onion, and the unpeeled garlic. Sprinkle olive oil on the tops of vegetables and set in the oven under the BROIL. (If your oven has a Broil temperature gauge, set the rack at the top at 375 degrees. If you do not have a gauge, set on the bottom rack, as to not directly burn them. OR char them on your stove top.) Rotate the roasting vegetables until charred all around. Set aside to cool and peel the jalapeno and chiles. (You may also set them in a closed plastic bag to steam and loosen the outer skins.) When jalapeno and chiles cool, slice in half and scoop out seeds with a spoon. Remove the papers from the roasted garlic, too. Leave the tomatillos whole.
  2. Chop tomatillos, jalapeno, chiles, garlic, and onion (or lightly "chop" in food processor).
  3. Put all the chopped vegetables in a large sauce pan on medium heat. Stir in 2 tablespoons of flour. Cook for about 2 minutes.
  4. Pour in 3 cups chicken broth and drained beans. Add fresh cilantro, ground cumin, oregano, and leftover pulled pork. Stir until combined and simmer uncovered for 20-30 minutes on low heat.
  5. Garnish with cilantro and cheese. Enjoy!
Notes
  1. Makes 3 quarts of chili. Store in the refrigerator for up to 3-4 days.
Simply Gloria http://simplygloria.com/

 

 Pulled Pork Green Chili with SimplyGloria.com #chilis #beans

Loves from SimplyGloria.com

Here are a few other chili and  chile recipes to try:

20 Minute Chili @ SimplyGloria.com #chili 1

20 Minute Chili

Chili Verde Enchiladas from SimplyGloria.com #chile #verde #enchiladas

Chile Verde Enchiladas

**Check out these amazing CHILI recipes below from friends**

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15 Chili Recipes to Fill Your Bowl This Fall ~ The Weary Chef

 This Pulled Pork Green Chili was shared with:
Six Sisters Stuff

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Comments

  1. says

    It’s starting to feel like fall here too and it makes me kind of sad in one way but then excited for new things at the same time. I love chili of all kinds and this green chili sounds like the perfect fall meal full of warmth and comfort. It looks amazing Gloria and I can’t wait to try this 🙂

    • says

      Karen, from one green chile lover to another… you are going to really dig this chili! (The beans are my fave part!) Have a happy Sunday, my friend!

  2. says

    Now this is a gorgeous bowl of chili! We have leftover pulled pork a lot because my hubby loves smoking meat on his Big Green Egg (the other love of his life ;)) so I am going to have to make this! I love all the flavors you have in this, Gloria! And your boys sound like mine; they can’t handle the heat either. I always have to go a little lighter on the spice for them, too, though I prefer extra spicy!
    Ashlyn @ Belle of the Kitchen recently posted…Saturday Night Fever #54My Profile

  3. Dawn Ault says

    Made this for dinner tonight, my family loved it! The only change I would make would be to add more chiles to make their taste more prominent.

    Thank you for sharing the recipe!

  4. Geo says

    I want to share my experience making this recipe, and offer a general observation on some of the other comments. This is the first time I have commented on a recipe page, and what I have to say is this is an OUTSTANDING recipe!!!

    I smoked a 5 lb pork shoulder for the 4th July and only had about 1/2 lb of the pulled pork left so I halved all the quantities from Gloria’s instructions, but other than that I followed them to the letter. The result was a spectacular success….just enough heat to make it interesting without being overly powerful, my wife and I both thoroughly enjoyed it over some rice….and will certainly make it again.

    Second comment: I can’t understand why people feel the need to make benign empty comments about recipes they have never tried to make…isn’t that the point of sharing these recipes so we can try them for ourselves and share our thoughts & comments?!?! Maybe you need to try to make it before you feel compelled to comment. Rant over.

    Great Recipe Gloria thanks for sharing…. it was delicious!!!!

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