I LOVE Mexican food. Fortunately, for me, I live in Arizona! I have access to some of the best Mexican food around. Guacamole, red chili, green chili, refried beans, you name it – I like it. Unless it is SUPER spicy, I will eat it and love it.
We are always on a quest to make exceptional Mexican food in our own kitchen, and since I haven’t found non-GMO Mexican food locally, we strive to create great dishes in our kitchen often.
One of our favorites is Green Chili Pork. We love to roll it in burritos, stuff taco shells, and serve it on tostadas. Or, lets get real, eat it straight out of a bowl with some cheese and sour cream on top! The recipe I am going to share with you today is so simple. Friends, it only has three ingredients. THREE!!
Simply place your bone-in pork shoulder (or pork butt) into a crock pot. Top it with 1 diced onion, and large can of green chills (diced). We like to buy our green chilis whole and dice them up. Or we find some good green chilis at the farmer’s market, roast them, and dice them. But, for simplicity’s sake, buy a big can and chop them up.
Cooking time will depend on the size of your pork roast. My roast ended up being almost 9 pounds! I had to chop some off to get it to fit into the crock pot! I started my green chili around 10pm and in the morning it was done! To test for doneness, stick a fork into your roast and twist it. If the fork twists easily and the meat falls apart, it is done!
I shredded all of my pork with a fork and placed it into a big bowl. Once the pork was shredded, I gathered all of the goodies (onions and green chills) from the crock pot and added those to the pork. My roast was very moist, so I didn’t need to add in any of the fat that was rendered during the cooking process. But, feel free to do so!
You may salt and pepper your green chili pork at this point. I don’t add a thing. I find the flavor of the pork and green chili is already excellent. I have added salt and pepper in the past and that is delightful, too. But this time it was unnecessary.
All that is left to do is to prepare your fixins’! Sour cream, guacamole, cheese, refried beans, lettuce, tomatoes, tortillas…you get the idea!
Now run out and find yourself some quality ingredients and have a Mexican fiesta tonight!
Green Chili Pork
1 7-pound bone-in pork shoulder (or butt)
1 onion, diced
1 large can of green chilis, diced
Place your pork roast in a crock pot and top with the diced onion and diced green chili. Cook on low for 10 to 12 hours, or until the pork is fork tender. Shred your pork and combine with the goodies (onion and green chili) from the crock pot.
Serve with tortillas, taco shells, lettuce, tomato, sour cream, cheddar cheese, and/or guacamole!
Don’t forget a complimentary cocktail! You can find amazing recipes for Margaritas and Mojitos in Kendahl’s ebook, Natural Cocktails: Classic and Contemporary Mixed Drinks for the Real Foodie. Don’t forget to enter our GIVEAWAY for a free copy!
How do you like to make your green chili pork? Please share your tasty adventures!
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