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Green Chile Pulled Pork

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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

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