Easy Green Chile Shredded Pork

Discussion in 'Munchies' started by Colorado Sonny, Mar 3, 2019.

  1. Colorado Sonny

    Colorado Sonny Deo Volente Supporting Addict

    Sep 25, 2015
    > 2.5-3.0 Lbs. Pork loin with fat trimmed and cut into one inch cubes
    > One 48 Oz. bottle of 505 Hatch green chiles. https://www.505southwestern.com/
    > 24 Oz. of water or stock
    > Two Tb. cumin
    > Two Tb. crushed garlic https://www.christopherranch.com/
    > 0-1 Tsp. of HOT crushed red peppers

    Place green chiles, water and other ingredients in a crock pot on high.

    Brown Pork loin cubes in a pan

    Add pork loin to crock pot

    Wait until the crock pot is rocking and turn down to low overnight.

    Next morning mash up pork with a potato masher and pat down pork so it is covered with liquid. turn crock pot up to high until most of the liquid is absorbed or evaporates.

    Makes for great tacos and burritos!
     
    Glock2740, mikemac, ILED93 and 4 others like this.
  2. Diablo

    Diablo When in doubt, empty the magazine!!!

    395
    Nov 28, 2018
    SOUND GOOD! I'm gonna try it!
     
    Colorado Sonny likes this.

  3. Colorado Sonny

    Colorado Sonny Deo Volente Supporting Addict

    Sep 25, 2015
    Go easy on the HOT crushed red peppers as the recipe tends to turn out zingy, flavorful and succulent, but not to much heat.
     
    mikemac likes this.
  4. limbkiller

    limbkiller Pulling my hair. Supporting Addict

    Aug 18, 2011
    Sounds awesome!!!
     
  5. gps man

    gps man Well-Known Member

    Nov 7, 2015
    Oh yeah! That would be delicious!
     
  6. El Perdido

    El Perdido Fictional Western Sage

    Oct 3, 2011
    Onions! You forgot the onions!

    Where I grew up in the San Luis Valley, chile verde pork was a staple and onions were a necessary ingredient.
     
    Fiddler1537, Glock2740 and mikemac like this.
  7. shootin-blanks

    shootin-blanks Well-Known Member

    460
    Jan 27, 2015
    ONIONS? you caramelize those with the Jalapenos in the cast iron OUTSIDE before adding and putting a little CHAR on the pork.. YUM>>>
     
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  8. Colorado Sonny

    Colorado Sonny Deo Volente Supporting Addict

    Sep 25, 2015
    I did add a tbs of dried shallots, but I didn't think many folks would have them. Onions are good!
     
    mikemac likes this.
  9. El Perdido

    El Perdido Fictional Western Sage

    Oct 3, 2011
    That is sick. One should know that "jalapenos" do not even belong in the same hemisphere as Chile Verde.
     
    Colorado Sonny likes this.
  10. Colorado Sonny

    Colorado Sonny Deo Volente Supporting Addict

    Sep 25, 2015
    These are hatch fire roasted green chiles, NOT jalapenos.
     
    El Perdido likes this.
  11. El Perdido

    El Perdido Fictional Western Sage

    Oct 3, 2011
    Trying to explain the enormous difference between the two to many Texans is an exercise in futility
     
  12. Colorado Sonny

    Colorado Sonny Deo Volente Supporting Addict

    Sep 25, 2015
    :roflmaro::roflmaro::roflmaro: New Mexico is right there next to West Texas! Good grief!
     
    mikemac likes this.
  13. LPRoad

    LPRoad Well-Known Member Supporting Addict

    Mar 16, 2015
    Sounds good.
     
  14. El Perdido

    El Perdido Fictional Western Sage

    Oct 3, 2011
    It really doesn't seem to matter.

    I make an annual trip to NM just to stock up on chile. Luckily, the tiny, tiny, tiny store here has frozen Bueno tubs. Keeps me from having to eat those tasteless jalapenos
     
    Colorado Sonny likes this.
  15. Colorado Sonny

    Colorado Sonny Deo Volente Supporting Addict

    Sep 25, 2015
    Here in the Roaring Fork Valley of Colorado there are folks that show up by the side of the road roasting chiles and it makes the mouth water. I will have to try some this year!
     
  16. mikemac

    mikemac Well-Known Member Supporting Addict

    Apr 22, 2017
    Got me hungry now. copying the recipe now. Thanks
     
    Colorado Sonny likes this.
  17. Colorado Sonny

    Colorado Sonny Deo Volente Supporting Addict

    Sep 25, 2015
    If you let this cool down it will reabsorb most of the liquid, that is why I highly recommend using stock, whether it be beef or vegetable, even pork broth. Which I will do next time!

    Along with a caramelized diced sweet onion after the pork.

    Hmmm maybe after I am done caramelizing the onion after I fry the pork I can add some water and a couple of pieces of pork and bring them to a boil along with some celery, carrots and a little onion!

    I will do this next time!
     

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