PULLED PORK CHILI
A delicious alternative to traditional chili, made with pork loin, wild rice, white beans, and authentic Mexican red chile. Make it easily in a slow cooker.
Provided by MCFALONE
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 9h20m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 30.2 g, Cholesterol 60.9 mg, Fat 13.4 g, Fiber 5.3 g, Protein 29 g, SaturatedFat 6 g, Sodium 702.7 mg, Sugar 4.8 g
PERFECT PULLED PORK
Talk about tasty! These Perfect Pulled Pork sandwiches are so simple, tender and amazingly juicy, they're sure to satisfy your craving for delicious.
Provided by Food Network
Time 6h10m
Yield 16-20 servings
Number Of Ingredients 9
Steps:
- Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
- Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.
GREEN CHILE SHREDDED PORK
Pork green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is part of the fun. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.
Nutrition Facts : Calories 559 calories, Fat 15g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 1032mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 42g protein.
SLOW-COOKER PULLED PORK CHILI
Planning on chili perfection? Well, shake things up for fall with this delicious spin on classic chili. Our pulled pork chili slowly finishes in the slow cooker for ultimate flavor, is easy to put together, and even easier to share with family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 6
Number Of Ingredients 12
Steps:
- Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle taco seasoning mix over top. Toss to coat. Add remaining Chili ingredients to slow cooker; stir to combine. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
- Transfer pork to cutting board and shred, using two forks. Add shredded pork back into slow cooker; stir to combine, and continue to cook about 15 minutes or until hot. Serve with Toppings.
Nutrition Facts : Calories 480, Carbohydrate 26 g, Cholesterol 115 mg, Fat 1, Fiber 4 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 8 g, TransFat 0 g
PULLED PORK CHILI VERDE
All I can say is yummm! This is a different take on chili (with no beans) that I found absolutely delicious! Hope you enjoy it as much as I do! Enjoy with a dollop of sour cream and tortilla chips or use as a taco filling.
Provided by michellew
Categories Pork Chili
Time 3h25m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 24.4 g, Cholesterol 67.7 mg, Fat 18.5 g, Fiber 5.3 g, Protein 25.3 g, SaturatedFat 9.1 g, Sodium 871.3 mg, Sugar 7.6 g
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