On Labor Day, hubby and I went out to lunch with my parents, aunt, and uncle in Marble Falls at a restaurant on the lake. One of the first items on the menu was a green chili pulled pork stew, and the description had hubby and me drooling. We didn’t actually order the stew, but the idea of roasted Hatch chilis, carrots, and potatoes slowly cooked all day with pulled pork was intoxicating. Intoxicating enough to attempt my own version at home.
I have no idea if this tastes like the stew at that restaurant we visited since we didn’t actually order the stew. But this version is incredibly delicious and satisfied our craving. It also passed the final test – both girls loved it! I was a bit surprised, thinking it may be too spicy for them, but B had seconds and E thought it was one of the best stews or soups she’s had recently. I will definitely be making this once the weather turns a bit colder in Central Texas. B has already planned to cuddle up in a blanket and sit on the porch in the chilly air with a hot bowl of green chili pulled pork stew. Sometimes, she says things that I would normally say, and I nearly forgot she’s not actually of my blood.
Green chili pulled pork stew
GREEN CHILI PULLED PORK STEW
8-9 hours cooking time in a slow cooker; makes about 10 1-cup servings, give or take a bit
Downloadable PDF of Green Chili Pulled Pork Stew
- In a 6-quart slow cooker, add:
- 2 cups chicken broth
- 1 3.5-pound pork shoulder roast, bone-in
- 3 cloves garlic, slightly crushed but still whole
- 3 large shallots, peeled
- 3 large carrots, finely chopped
- 1 large Yukon Gold potato, chopped, peel on, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Ground black pepper, about 20 cranks from a pepper mill
- 2 bay leaves
- Cook on low 7 hours
- Remove shallots and garlic cloves and discard
- Using tongs, pull roast out of slow cooker and place on cutting board
- Using the tongs and a fork, begin pulling the pork apart, shredding it
- Once it cools enough to handle with your hands, it’s easier to pull the meat apart with your hands
- Discard excess fat and the bone
- Return shredded meat to the slow cooker
- To the slow cooker, add:
- 2 4-ounce cans fire roasted diced mild Hatch green chilis* (see below for instructions to roast fresh peppers, if you prefer to use fresh instead of canned)
- 1 teaspoon salt
- 2 teaspoons dried cilantro
- 1 teaspoon chili powder
- 1/2 – 1 cup water, if needed
- Continue cooking on low for 1 more hour or longer. I cooked mine an additional 2 hours since that’s when we were ready for dinner.
- Remove bay leaves before serving
- Serve over rice, if desired, or with warm flour tortillas for dipping, or with a Tablespoon of sour cream stirred in a cup of the stew.
ROASTED HATCH GREEN CHILIS, if using fresh instead of canned:
- Preheat oven to 500 degrees
- Line chilis in a baking dish and bake in oven until skin turns black (8-12 minutes or so)
- Turn chilis and bake until other side of skin turns black
- Immediately place chilis in a bowl and cover tightly with plastic wrap
- Let sit for at least 15 minutes – I let mine sit all day until I was ready to use them
- Peel the charred, steamed skins off the peppers
- Remove stem and seeds
- Finely chop flesh of pepper
- The heat can irritate the skin on your hands so you may want to wear gloves
- Remember not to touch your eyes after handling the peppers if you don’t wear gloves!
Mine and the girls’ favorite way to eat this is with a dollop of sour cream mixed in to add a little tang. I used my homemade chicken broth that I keep in the freezer in 2-cup portions. I just placed it in the bottom of the slow cooker frozen, and the meat on top of that and it thawed in no time. If using store-bought chicken broth, I recommend using low sodium.
I made a chicken soup in the slow cooker using a recipe from a popular woman’s magazine this past weekend, and the girls both told me that they liked the pulled pork stew better
*Edited January 2012 to denote amount to use if using canned green chilis instead of fresh, to make the recipe easier.
What is your favorite stew or soup? I’d have to say this green chili pulled pork stew is a new family favorite. My favorite soup is the low sodium roasted red pepper and tomato by Pacific Organic – one of my standard lunches with a sandwich.
~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~