Green Chile Pulled Pork
Instructions:
1. Season and sear the pork:
Rub pork with salt, pepper, garlic powder, onion powder, and cumin.
In a large Dutch oven or skillet, heat oil over medium-high heat.
Sear pork on all sides until browned. Remove and set aside.
2. Sauté aromatics:
In the same pot, reduce heat to medium.
Add onions and garlic, cooking until soft and fragrant.
3. Add green chiles and broth:
Stir in chopped green chiles, jalapeño (if using), oregano, and cumin.
Pour in the chicken broth and bring to a simmer.
4. Slow cook:
Return pork to the pot. Cover and cook on low heat for 2.5 to 3 hours, or until the pork is very tender and shreds easily.
Alternatively, use a slow cooker on LOW for 6–8 hours.
5. Shred and simmer:
Shred the pork with forks in the pot.
Simmer uncovered for another 10–15 minutes to let the flavors thicken and blend.
🥄 Serving Suggestions:
Serve with warm flour tortillas or corn tortillas
Top with queso fresco, chopped onion, cilantro, and lime juice
Perfect for burritos, tacos, or over rice