Pulled Pork Green Chili has fresh roasted chiles and tomatillos, stewed with tender pulled pork. All the southwestern-style taste and so much more!
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.
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 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!
- 2 15-ounce cans pinto beans, drained
- 1 pound leftover pulled pork meat (shredded chicken is great, too!)
- 2 tablespoons olive oil
- 2 pounds tomatillos, papery husks removed and rinse
- 4 large Anaheim chiles
- 1 large jalapeno (add more for heat)
- 1 large yellow onion, peeled and cut into half
- 1 bulb garlic, separated but leave paper on each clove to roast. (Then the paper slips off when done roasting.)
- 1 bushel cilantro (save some for garnish!)
- 2 tablespoons all purpose flour
- 3 cups chicken broth (or stock)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- salt and pepper, to taste
- 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.
- Chop tomatillos, jalapeno, chiles, garlic, and onion (or lightly "chop" in food processor).
- Put all the chopped vegetables in a large sauce pan on medium heat. Stir in 2 tablespoons of flour. Cook for about 2 minutes.
- 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.
- Garnish with cilantro and cheese. Enjoy!
- Makes 3 quarts of chili. Store in the refrigerator for up to 3-4 days.
Here are a few other chili and chile recipes to try:
**Check out these amazing CHILI recipes below from friends**