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
SLOW-COOKER PULLED PORK CHILI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
- Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
- In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
- Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.
PULLED PORK CHILI IN BISCUIT BOWLS
I adopted the biscuit bowl recipe from Paula Deen, but used our 'chili to beat all chili' recipe. It's not traditional with heat, but rather a sweet flavor to it that goes great alone or with the chili bowls.
Provided by 2Bleu
Categories One Dish Meal
Time 6h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Mix rub ingredients together and rub all over pork roast. Pour olive oil into bottom of crock pot. Place roast into pot with onion, bell pepper, garlic, and bay leaves. slow cook about 4 hours.
- Discard bay leaves. Remove roast, chop up or 'pull' the pork apart using two forks to seperate the meat. Add pork back to pot along with the chili beans (including sauce), brown sugar, and honey. Slow cook an additional 1-2 hours, stirring occasionally.
- TO MAKE BISCUITS: Preheat oven to 350°F Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle.
- Using an inverted jumbo muffin pan, spray cooking spray over every other muffin cup. Place a dough circle over the inverted greased cups. Press around the cup to form a bowl shape.
- Tap tops with flat surfaced item so they will stand up after baking (I use the cap of the spray can).Bake for 10 to 12 minutes, until lightly browned. Let cool slightly.
- SERVE: Spoon some of the chili into each of the biscuit bowls. Top with cheddar cheese and a dollop of sour cream.
Nutrition Facts : Calories 886.2, Fat 40.1, SaturatedFat 16.1, Cholesterol 112.6, Sodium 1186.1, Carbohydrate 89, Fiber 9.6, Sugar 23.2, Protein 43.2
LOADED PULLED PORK TATER TOT BITES
Forget potato skins... have you ever had loaded Tater Tots®? Tots are baked in muffin cups and transformed into crispy potato cups before being loaded with pulled pork, cheese, BBQ sauce, and sour cream. These bites are perfect for a party and also a great way to use up leftover pulled pork.
Provided by fabeveryday
Categories Pork Appetizers
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
- Place 4 to 5 frozen potato nuggets into each muffin cup.
- Bake in the preheated oven for 10 minutes.
- Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
- Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
- Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
- Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 14.3 g, Cholesterol 20.3 mg, Fat 9.1 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 351.2 mg
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 BISCUIT SANDWICHES RECIPE - (4.5/5)
Provided by Cdreamgirl
Number Of Ingredients 20
Steps:
- Pulled pork: In a small bowl mix together all of the spices. Trim the fat and silver skin from the pork tenderloins (I used two 1 pound tenderloins and cut them in half) and place them in a crockpot. Rub the spice mixture onto the pork. Pour in the water and cover the crockpot. Set the crockpot on low and cook for 5-6 hours or until the meat is cooked through and shreds easily. Shred the pork with two forks then add the BBQ sauce into the crockpot and mix until the pork is coated. Let the pork warm through for another 10 minutes before serving. Biscuits: Preheat oven to 450 F. Line a baking sheet with parchment or a Silpat mat. In a large bowl whisk together the dry ingredients (flour through salt). Cut the butter into small cubes and incorporate them into the dry ingredients until it resembles coarse sand. Whisk together the buttermilk and Greek yogurt in a small bowl then pour it into the flour and butter mixture. Fold together until the dough comes together. Turn the dough out on to a lightly floured surface and knead it a couple times until it comes together. Pat the dough out into a 1 inch thick circle and use a 3 inch round cookie cutter to cut out the biscuits. You can gather the dough scraps, press them together and make additional biscuits. Put the biscuits onto the prepared baking tray. Brush the tops of the biscuits with a little milk then place in the oven on the middle rack. Bake for 8-9 minutes until the biscuits are golden and a toothpick inserted in the center comes out clean. Remove from oven. Cool the biscuits on a wire rack slightly before serving. Assembling the sandwich: Cut the biscuits in half horizontally and place a few spoonfuls of the pork on one half. Top the pork with more BBQ sauce, pickles, onion, etc. if desired. Enjoy! Notes: The pulled pork keeps for several days in the fridge or you can freeze the extra meat for another meal.
PULLED PORK CHILI
Delight a crowd with our Pulled Pork Chili recipe. This Pulled Pork Chili recipe is made in the slow-cooker for an even taste that you won't want to miss.
Provided by My Food and Family
Categories Home
Time 10h20m
Yield 10 servings, about 1 cup each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 115 mg, Sodium 620 mg, Carbohydrate 14 g, Fiber 5 g, Sugar 4 g, Protein 29 g
BISCUIT BOWL CHILI
Kids love to help make these biscuit bowls almost as much as they love to eat them. For another weeknight meal, fill them with taco-flavored meat and all the fixin's or even your favorite sloppy joe mix. -Cassy Ray, Parkersburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place two muffin tins upside down; spray bottoms and sides of eight alternating muffin cups. On a work surface, roll or press biscuits into 4-in. circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups., Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cool on a wire rack. , Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve in biscuit bowls; top with cheese.
Nutrition Facts : Calories 395 calories, Fat 15g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 1357mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 4g fiber), Protein 20g protein.
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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