Introduction: Mexican Pulled Pork Chili
As we head into the Fall, Winter, and Football seasons, warm comfort foods such as Chili, Pulled Pork, and Spicy Mexican dishes often come to the dinner table (or football couch!). This flavorful chili combines all of your favorite flavors! The pork is slowly cooked to perfection, and the taco style flavors are irresistible! Plus, I show you how you can adjust the heat level to your liking (I like it a bit spicy!) This recipe was a landslide win at a local chili contest! Make sure you give it a try!!
- 1/2 large onion
- 3 poblano peppers
- 3 tomotillos
- 1/4 cup fresh cilantro
- 1/4 cup water
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp paprika
- 1 tbls cumin
- 2 pounds Pork Butt, bone in
- 1/2 tbs olive oil
- 1 cup frozen corn kernels
- 1 large red pepper
- 1 - 15.5 oz can black beans
- 1 - 6oz can tomato paste
- 1 - 8oz can tomato sauce
- 1 - 15oz can diced tomatoes with green chili's
- 2 cups chicken stock
- 1/8- 1/2 tsp cayenne pepper powder (optional)
Step 1: Dice the Onion
Peal your onion and cut it in half. Dice one half of the onion. If you're not sure how to properly dice an onion see How to dice an onion. Throw the pieces into the bottom of your crock pot.
Step 2: Rub You're BUTT!!
First you need to make the rub for your pork butt. This rub will be used to flavor the pork and the entire dish later on.
Combine the garlic powder, chili powder, salt, paprika and cumin. Divide the seasoning in half and set one half aside to season the chili later on.
Sprinkle half of the non reserved seasoning over your pork butt. Rub the spices over the pork and flip it over. Sprinkle the rest of the non reserved seasoning and rub it in. I rolled my pork around on a cutting board making sure to fully coat the entire roast, and it's sides. Place the seasoned pork on top of the onions in your crock pot.
I choose to use pork butt, but you can easily substitute pork shoulder. Both are really good, I just like the butt a bit more!
You may find it hard to find a 2 pound butt. My Pork butt from the grocery store was about 6 1/2 pounds total. I cut it in thirds, used one for the dish, and froze the remaining portions.
Step 3: Make the Green Sauce
Peal the paper like skin off the tomatillos. This is kind of annoying as they tend to be a bit sticky.
Place one of the poblanos and all of the tomatillos on a baking pan (I use a round cake pan). Try to set them in a line so they get the best direct heat as possible.
Turn your broiler on high and place the pan in the center of the flames on the highest rack. Broil the peppers and tomatillos for 8-10 minutes, turning half way. You want a nice "burnt" look on the outside, and super soft tomatillos. Allow to cool in the pan before handling.
Cut the poblano in half and remove the stem and seeds. Add the poblano, tomatillos, and any juice from the pan into a blender. Add 1/4 cup water and 1/4 cup cilantro and blend until smooth.
Pour the green sauce over your pork and cook on LOW for 8 hours. After 8 hours you will have a nice bark on the pork and it will be swimming in delicious juices!
Step 4: Prep the Vegetables
Cut the remaining poblanos in half and remove the stems and seeds. Cut the peppers into strips and then dice. You want the dices to be about the same size as a black bean for and even flavor distribution. Cut the red pepper in the same fashion and mix the two peppers in a medium bowl.
I strongly encourage you to use roasted corn for the corn portion. Unfortunately, I couldn't get any fresh corn at this time of the year, but I will tell you how to do it!! (sorry no pictures!) Shuck your corn (1-2 cobs worth) and turn your gas stove top burners on high. Place the corn over the flames, right on the racks. Let it char for a few minutes and then give it a quarter rotation. You want to slightly char the corn and have it turn yellow. You will notice that it will pop a bit. Don't worry, it's just cooking! I promise your stove will not be covered with pop corn! Once you have yellow, charred corn all over, cut the kernels off the cob.
If you can't find fresh corn, or are scared of the open flames, grab some frozen corn and follow my picture instructions! It's really easy! Add 1/2 tbs of oil to a saute pan and heat it on high. Once it's warm, add your frozen corn. Cook for 6 minutes on high without disrupting it. Once it's roasted, mix the kernels around and cook for 2 minutes. Mix one more time and cook for an additional 2 minutes until all sides are roasted. Add the corn to the peppers.
Rinse the can of black beans under cold water and add it to the prepared peppers.
Step 5: Pull the Pork - Finish the Chili
After the pork has cooked down for 8 hours, remove it using two forks. It will be EXTREMELY tender. If anything falls off, just scoop it out!
Using 2 forks, slowly shred the pork. It will shred really easily but it will take some time go get through the whole roast. Toss the shredded pork into a large bowl.
Leave the juices in the crock pot and add the pepper/corn/bean mixture, tomato sauce, tomato paste, tomatoes with chili's, chicken stock, and the remaining rub. Return the pork, stir to combine, and cook on LOW for an additional 4 hours.
Test the dish after 3 hours and add spice as necessary. You never know how hot your peppers are until they cook down. My dish was mild for my taste so I added 1/4 tsp of cayenne. I added another 1/4 tsp after half hour of cooking (I like it spicy!) You can always add more spice, but you can't take it out! I recommend adding spice slowly, so you achieve the perfect flavor!
Step 6: FINISHED!
I know that was a lot of work and time, but the final outcome is delicious! Serve the chili with mexican cheese blend and some fresh cilantro!
Third Prize in the
Meat Contest 2016
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