Green Chili Pork
Slow-cooker green chili pork. For best results, use a butt or shoulder. Pork loin is too lean.
Servings: 12 people
- 3 pound pork butt or shoulder (between 2 1/2 to as much as 4 pounds)
- 8 oz Hatch green chiles diced (or canned green chiles)
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 large onion chopped
- 3 cloves garlic crushed
- 2 teaspoons cumin
- 1 Tablespoon chile powder,
- 1 Tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon dried oregano
- 1 cup water
Cut pork into large chunks, about 2 inches.
Mix chile powder, cumin, oregano, salt and pepper together. Rub all over pork pieces. (This can be done the night before for more flavor!)
Place pork in slow cooker with bay leaf, green chiles, onion and water. Cover slow cooker and cook on low for 8 hours.
Remove pork to a cutting board or bowl, reserve 1 cup green sauce. Discard bay leaf. When pork is cool enough to handle, shred with two forks.
Add green sauce as needed for flavor and moister pork. Season with salt and pepper if needed.
Serve with warm tortillas, sliced green onions, fresh salsa, cilantro and hot sauce or on a salad.
If you can't find Hatch green chiles, substitute canned chiles.
Serving: 1g | Calories: 161kcal | Carbohydrates: 2g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 731mg | Potassium: 437mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg