Pulled Pork Chili Verde

published Jan 22, 2022
Pulled Pork Chili Verde
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Credit: Kristen Kilpatrick

This recipe is part of a two-day meal plan. On the first day, you’ll cook a pork shoulder and shred the meat, then use half of it to make this pulled pork chili verde filled with tender kale, green chilies, pinto beans, and just the right amount of lime juices. Then stash the rest of the meat in your fridge to make a Barbecue Pork Mac ‘n’ Cheese Bake the next day.

Both recipes are part of a weekly menu of easy dinners from Cassy Joy Garcia, the author of Cook Once Dinner Fix.

Pulled Pork Chili Verde

Serves 4

Nutritional Info

Ingredients

  • 1

    (5-pound) pork shoulder, cut into 4 or 5 pieces

  • 3 teaspoons

    fine sea salt

  • 2 tablespoons

    extra-virgin olive oil

  • 1/2

    yellow onion, diced

  • 2 cloves

    garlic, minced

  • 1 (16-ounce) jar

    salsa verde

  • 1 (15-ounce) can

    pinto beans, drained and rinsed

  • 2 cups

    chicken broth

  • 1 cup

    sour cream, plus more for serving

  • 2 tablespoons

    fresh lime juice (from 1 lime)

  • 1 bunch

    curly kale, leaves stemmed and shredded

  • 1/4 cup

    fresh cilantro sprigs

  • 1

    lime, cut into wedges, for serving

Instructions

  1. Place the pork in your Instant Pot. Sprinkle with 2 teaspoons of the salt and add 1/2 cup water. Lock on the lid, making sure the valve is set to Sealing rather than Venting. Press Manual and cook on high pressure for 90 minutes. When the pork is done, quick-release the pressure by turning the valve to Venting; when the pressure has dissipated, remove the lid.

  2. To quickly shred the pork, transfer the meat to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for 30 seconds, until the meat is evenly shredded into 1-inch pieces. To shred the pork by hand, transfer the meat to a large bowl and use two forks to pull the meat apart into 1-inch pieces. Transfer half the shredded pork (4 cups) to an airtight container and refrigerate to use for Meal 2 (it will keep for up to 5 days). Set the remainder aside.

  3. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes, or until fragrant. Add the shredded pork, salsa verde, beans, and broth and stir until well combined. Bring to a simmer, then cook for 10 minutes.

  4. Add the sour cream, lime juice, kale, and remaining 1 teaspoon salt and stir to combine. Cook for about 3 minutes more, stirring occasionally, until the kale is wilted and bright green. Remove from the heat.

  5. Spoon the chili verde into bowls and top with additional sour cream. Garnish with the cilantro and serve, with the lime wedges alongside for squeezing over the top.

Recipe Notes

VARIATION: SLOW COOKER METHOD Place the pork in a 6-quart or larger slow cooker and sprinkle the top with 2 teaspoons of the salt. Cover and cook on low for 8 hours, or until the pork shreds easily. Proceed as directed in step 2.

VARIATION: OVEN METHOD 1. Preheat the oven to 325°F. 2. Rub the pork with 2 tablespoons extra-virgin olive oil and place it in a 6-quart Dutch oven with a fitted lid. Sprinkle the top with 2 teaspoons of the salt and cover. Bake for 4 hours, or until the pork shreds easily. Proceed as directed in step 2.

From COOK ONCE DINNER FIX by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.