Friday, June 15, 2012

Pulled Pork Green Chili

This recipe is adapted from an insanely awesome looking Mexican Pulled Pork Stew from Rachael Ray.  I used less ingredients here to make it more user friendly and I was very pleased with the result.  I love pulled pork and I always forget how economical a piece of pork shoulder can be (and how many people it can feed!).  This recipe can feed a lot of people (6+), so make sure you are ready to serve to a crowd.


2 lbs pork shoulder
1 tablespoon oregano
1 tablespoon smoked paprika
1 tablespoon black pepper
1 teaspoon salt
12 oz bottle of amber beer
1 onion or leek chopped
2 14.5 oz cans fire roasted tomatoes
1 7 oz can green chilis
1 can pinto beans, drained
1 1/2 cups chicken broth

1. Preheat oven to 275.  Combine pork shoulder, spices, salt, beer and onion in a dutch oven.  Place lid on dutch oven and put in oven for 4 hours.
2. Remove from oven after 4 hours, check that meat is tender and pulling away easily.
3. Use a fork to carefully pull the pork apart (watch out for the hot liquid)
4. Add fire roasted tomatoes and their juices, green chilis, beans and chicken broth to the pot.
5. Heat over medium high heat until the soup is bubbling.
6. Serve with homemade tortillas, sour cream, cheese and scallions!

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