Tuesday, June 05, 2018

Pulled Pork Green Chili Recipe

Remember that a couple weeks ago, I smoked a port shoulder and had pulled pork sandwiches?

Well, if not feel free to check out Smoked Pork Shoulder and Brew Day. Go ahead. I'll wait.

I had a pound or two of the butt left over in the freezer.

I have decided that one of the best ways to use up extra smoked pork shoulder is to put it in a crock-pot of chili.

This past Saturday, I decided to make some green chili to use up the most recent pork butt.

It was delicious. Yum!

You may remember my Smoked Chicken Green Chili from a few weeks ago. It was fantastic, but some of the steps I used in that were dependent on having time to smoke some stuff.

Saturday, I didn't really have much time, so I changed up the recipe some. A couple people on various social media channels asked for the recipe.

Here it is:

(Debbie ... this is for you)

2018.06.02 Pulled Pork Green Chili

  • 1 to 2 pounds frozen pork butt ...
    Note if you don't have frozen port butt, feel free to substitute other meat. I've used Ground Italian Sausage or Chicken in the past. Whatever you like works fine.
  • Taco Seasoning
  • 4 fresh Anaheim chilies
    for more heat, substitute jalapeno peppers for some of the Anaheim chilies
  • ¼ cup cooking oil
  • 1 medium onion
  • 1 tbsp Cilantro Paste
    Note: I like using the paste, but ½ cup finely chopped fresh works too.
  • 2 tbsp Minced garlic
  • 2 tbsp all-purpose flour
  • Black pepper
  • 1 tsp cumin
  • 1 tbsp lime juice
  • One 28-ounce can crushed tomatillos 
  • One 27-ounce can Hatch Diced Green Chiles (mild)
    Note: I use mild because I am trying to control the heat with the fresh whole peppers above. Use whatever heat Chiles you like.
  • 3 chicken bouillon cubes
  • 1 cup beer
    A dark SheppyBrew Homebrew is preferred, but use what you have.
  • If you are using a meat that is non-cooked, brown it up. If not, skip this.
  • Add oil and allow to heat up.
  • Chop peppers, and onion; add to oil along with cilantro and garlic.
  • Saute for 10 minutes
  • Add flour and cook 3 more minutes
  • Put frozen pork butt in crock pot
    Note: obviously it doesn't have to be frozen. 
  • Add veggies, hatch Chiles, tomatillos, beer, and chicken bouillon 
  • Add spices
    Note: be careful on salt. bouillon cubes and canned tomatillos have a fair amount of salt already. Use your taste and judgement.
  • Cook low for 8 to 10 hours. (Warm until serving time)
    Note: This works for me. I think it can be done in a lot less time if necessary.
There you go. 

My family had this as a stand-alone dish. I think it would be great to put on nachos or in enchiladas. Basically anything that you tend to do with green chili. 

As I noted in the ingredients you can add quite a bit of heat by picking the peppers you use. If you really like mild, leave about the Anaheim chilies completely.


If you have questions, comments, or just want to say "howdy" leave a comment below.

As always, you can always keep an eye on the regular SheppyBrew Channels to see what is happening with beer and other things: SheppyBrew's Facebook Page; Sheppy's Twitter Feed;SheppyBrew's Instagram Page; and SheppyBrew's Website. Of course, don't forget to visit this blog often as well!

And ... I'll start to try to post more to the SheppyBrew Smokehouse and Brewery youtube channel.

Go Rockies!

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