Green Chili Shredded Pork Recipes

ANDY'S SPICY GREEN CHILE PORK

Steps:

• Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
• Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
• Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

PORK GREEN CHILE

Steps:

• Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
• Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
• Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

GREEN CHILE PORK

Steps:

• For the marinade: Mix pineapple juice, olive oil, soy sauce, jerk seasoning, molasses, granulated onion, jalapenos and poblano together in a gallon resealable plastic bag. Add tenderized pork and refrigerate for at least 6 hours or up to 24 hours.
• For the sandwiches: Mix mayo and Jamaican relish in a bowl.
• Preheat a flat top or griddle on medium-high heat and put on pork to get a good sear, about 2 minutes. Flip and sear the other side, 2 minutes. Don't forget to put some of the peppers from the marinade and the pineapple on to caramelize, 2 to 3 minutes. Melt Swiss cheese on pork!
• Spread buns with Jamaican mayo on tops and bottoms, then add pork and Swiss cheese, caramelized pineapple and peppers and arugula. Close buns for green chile pork sandwiches!

GREEN CHILE SHREDDED PORK

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.

GREEN CHILE AND PORK STEW

Steps:

• Mix all ingredients in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting at least 6 to 7 hours, or until pork is tender.

SLOW-COOKER GREEN CHILE PULLED PORK BURRITOS

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
• Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

GREEN CHILI PORK STEW

Steps:

• Note: To peel poblano peppers, either broil in the oven or using skewers roast over gas flames until skin is blackened, put into brown paper sack and close lid - Leave for appx 10 mins to steam - While waiting for the peppers to cool, peel and dice potatoes, open tomatoes, measure spices, etc.- Once peppers are cool enough to handle, skin should slip off (I usually do about 12 peppers at a time and freeze what I don't use).
• In a large soup pot, add all ingredients except for cooked meat. (More water may be needed to cover potatoes).
• Cover and simmer for 35 minutes.
• Taste, adjust any seasonings, add pork and simmer for an additional 10 minutes or until potatoes are done and meat is hot.
• Great with cornbread!

PORK AND GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.