Pulled Pork Chili Food

PULLED PORK CHILI VERDE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Cut off about 1/4 inch the top of the head of garlic to expose the cloves. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil; place on a baking sheet.
• Bake in preheated oven until cloves are tender and browned, about 45 minutes. Remove garlic from the oven and cool until easily handled, about 15 minutes. Squeeze out cloves and chop.
• Preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place tomatillos, green bell peppers, Anaheim chile peppers, jalapeno peppers, and sweet banana peppers, cut-sides down, onto the lined baking sheet.
• Cook under the preheated broiler until the skin of the tomatillos and peppers has blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow tomatillos and peppers to steam as they cool, about 10 minutes. Remove and discard skins.
• Transfer peeled tomatillos and peppers to a blender or food processor; blend into a smooth green sauce.
• Heat olive oil in a large pot over medium heat. Add onions and celery; cook and stir until onions are glistening, about 5 minutes. Add chopped roasted garlic, shredded pork, cilantro, oregano, coriander, cumin, cinnamon, nutmeg, salt, and black pepper. Pour in 1 cup chicken stock; bring to a simmer.
• Stir green sauce mixture into the pot. Add coconut milk. Bring to a boil; reduce heat and simmer. Cook until chili thickens, about 30 minutes. Stir in chicken stock and continue cooking until chili reaches desired consistency, 30 to 90 minutes.

PULLED PORK CHILI RECIPE

Steps:

• In a large dutch oven heat olive oil over medium heat. Add leftover pork in a single layer. Saute about 4-5 minutes or until crispy on bottom side and warm.
• Add in the rest of the ingredients and bring to a boil. Reduce heat and simmer for about 15-20 minutes or until warmed through.
• Serve immediately. Top with crushed chips, sour cream, shredded cheese, avocados etc.

PULLED PORK CHILI

Steps:

• Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
• Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
• Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
• Top individual servings with shredded Monterey Jack cheese.

BBQ PULLED PORK CHILI

Steps:

• Chop onion and mince garlic.
• Drizzle a little olive oil on the bottom of a hot pan on medium-high heat. Add chopped onion.
• Let cook 3 minutes.
• Add minced garlic, stir for 30 seconds.
• Add crushed tomatoes, diced tomatoes, drained beans and 2 packs of Curly's® Smoked Pulled Pork with BBQ sauce. Stir well.
• Add 1/2 teaspoon chili powder and stir.
• Let simmer for 30 minutes. Taste test before finished cooking to see if you want to add more chili powder. Add chili powder as desired.
• Serve.

SLOW-COOKER PULLED PORK CHILI

Steps:

• Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
• Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
• In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
• Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.

PULLED PORK CHILI

Steps:

• Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).
• Remove meat from slow cooker. Shred meat; return to slow cooker. Stir.
• Spoon into bowls; top with cheese and sour cream.

SLOW-COOKER PULLED PORK CHILI

Steps:

• Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle taco seasoning mix over top. Toss to coat. Add remaining Chili ingredients to slow cooker; stir to combine. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
• Transfer pork to cutting board and shred, using two forks. Add shredded pork back into slow cooker; stir to combine, and continue to cook about 15 minutes or until hot. Serve with Toppings.

PORK CHILI

Steps:

• In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.

SMOKY PULLED PORK CHILI

Steps:

• Pulled Pork Season the pork tenderloin with salt and pepper. Place the pork in the bowl of your slow-cooker. Add the chicken stock; cook on low for 4 hours. Cool the pork slightly before shredding. Use two forks to shred the tenderloin. Chop into bite-size pieces, about 1-inch. Sieve the pork drippings. Set aside. Chili In a large pot over medium heat, add the olive oil. Once the olive oil is hot, add the red pepper flakes, green pepper, onion, and jalapeños. Cook, stirring occasionally, for 8 minutes. Add the garlic cloves and cook for another 10 minutes, stirring occasionally so the garlic doesn't burn. Reduce the heat to medium-low and add the kidney beans, tomato sauce, diced tomatoes, BBQ sauce, chipotle in adobo, and pork drippings. Stir to combine. Stir in the cumin, smoked paprika, chili powder, ancho chili powder, cayenne worcestershire sauce, and Tabasco sauce. Cover the mixture and simmer for 20 minutes. Stir in the shredded pork. Place the lid on the pot, leaving it cracked a bit, and allow to simmer for another hour. Season with salt and pepper to taste. Serve with a dollop of sour cream, chopped cilantro, and shredded cheddar cheese.

SLOW COOKER SPICY PULLED PORK CHILI RECIPE

Steps:

• Put the cocoa powder, garlic, chili powder, cayenne pepper, cumin, and Mexican oregano in a bowl. Add salt and pepper and stir.
• Rub the roast with the mixture all over and put in a 6-quart slow cooker crockpot. Put the rest of the solid ingredients all around the roast and then add the chicken broth and liquid smoke on top. Stir the ingredients on the side of the pork with a fork.
• Cover and cook on low for 8 hours or on high for 4 hours. Leave the lid on the whole time.
• Once the time is up, take off the lid pull the pork apart using two forks. Let the shredded pork rest for 10-15 minutes in the juices.
• Serve with your choice of toppings.

SLOW COOKER PULLED PORK CHILI

Steps:

• Cut pork butt roast into several large chunks, trimming some of the fat as you go. Season with salt and pepper.
• (Optional step) Heat a skillet with a tablespoon of olive oil over medium-high heat. Sear each side of the meat for 1-2 minutes per side, or until browned. *Tip - the searing helps caramelize the meat and lock in the flavor, but if you are pressed for time you can skip this step. For a thicker chili, dredge the meat in a little bit of flour first.
• To the slow cooker, add onions, meat, crushed tomatoes, chili beans (undrained), green chiles, chili powder, garlic and salt. Stir and cover. Set to high heat for 5-6 hours or low heat for 7-8 hours.
• Shred pork in the slow cooker with two forks (or remove to a cutting board, shred, then return to the slow cooker). Cook on high for an additional 30 minutes.
• Ladle into bowls and serve hot, garnished with sour cream, shredded cheddar cheese, cilantro or parsley and corn chips.

PORK CHILI

Steps:

• For pork rub, mix all seasonings together in a small bowl. Rub mixed seasonings all over pork and place pieces at bottom of 6 quart slow cooker.
• Add all remaining ingredients except chopped apples and kidney beans. Stir to combine. Cook on HIGH For 5-6 hours or LOW for 10-12 hours.
• Once the meat is fall apart tender, transfer pork to a cutting board. Add the apples and beans to the slow cooker, turn heat to HIGH.
• While the apples and beans are cooking for 30 minutes, allow the meat to sit until cool enough to handle. Shred the pork and add back to the pot. Serve chili with sour cream, fresh cilantro, and shredded cheese.

CHILI RUB SLOW COOKER PULLED PORK

Steps:

• Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.
• In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
• Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
• Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.
• Serving Suggestions:This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.
• Nutrition per serving: Calories: 240; Fat: 11g; Saturated Fat: 3g; Cholesterol: 90mg; Sodium: 540mg; Carbohydrate: 1g; Protein: 32g; Fiber: 1g.

PULLED PORK CHILI

Steps:

• Remove the skin (if there is any) and cut off most of the fat from the pork shoulder.
• Mix the chili powder, onion powder, garlic powder, sugar, cumin, and salt in a small bowl. Liberally coat all sides of the pork with the spices. Pour any remaining spice into your slow cooker.
• Add the crushed tomatoes, onion, garlic, beef broth, and hoisin to your crockpot and mix well. Place the pork roast into the pot, cover with the lid, and set it to 10 hours on low heat.
• Remove the pork roast from the pot and put it into a large bowl. Discard the bone and any big pieces of fat. Shred the meat using 2 forks then return it to the crockpot. Add the beans and corn and stir well. Let the chili reheat for a few minutes then serve with any or all of the optional toppings.

PULLED PORK CHILI

Steps:

• Add all ingredients to a slow cooker. Stir.
• Cook on high for 3-4 hours or on low for 5-6 hours.
• Serve with shredded cheese, sour cream, corn chips, and cilantro if desired.

PULLED PORK CHILI

Steps:

• In a small bowl mix together the brown sugar, garlic powder, salt, pepper, chili powder, cumin, and cayenne.
• Season the pork roast well on both sides and place into your slow cooker.
• Add the onion, beef broth, tomato sauce, diced tomatoes, bbq sauce, chili beans, and hot sauce to the slow cooker.
• Cover and cook on low for 8-10 hours.
• Shred the pork using two forks and stir the chili well. Serve immediately.

PULLED PORK CHILI IN BISCUIT BOWLS

Steps:

• Mix rub ingredients together and rub all over pork roast. Pour olive oil into bottom of crock pot. Place roast into pot with onion, bell pepper, garlic, and bay leaves. slow cook about 4 hours.
• Discard bay leaves. Remove roast, chop up or 'pull' the pork apart using two forks to seperate the meat. Add pork back to pot along with the chili beans (including sauce), brown sugar, and honey. Slow cook an additional 1-2 hours, stirring occasionally.
• TO MAKE BISCUITS: Preheat oven to 350°F Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle.
• Using an inverted jumbo muffin pan, spray cooking spray over every other muffin cup. Place a dough circle over the inverted greased cups. Press around the cup to form a bowl shape.
• Tap tops with flat surfaced item so they will stand up after baking (I use the cap of the spray can).Bake for 10 to 12 minutes, until lightly browned. Let cool slightly.
• SERVE: Spoon some of the chili into each of the biscuit bowls. Top with cheddar cheese and a dollop of sour cream.

LEFTOVER PULLED PORK CHILI

Steps:

• Add the leftover cooked pork tenderloin, chili beans, black beans, green chilies, fire roasted tomatoes and corn to a soup pot or crockpot. Add the spices and simmer on low for 3 to 4 hours. Serve with cheddar cheese and diced avocado.

BBQ PULLED PORK CHILI

Steps:

• Place the pork roast in a crockpot and sprinkle on the bbq seasoning and pour in one cup of water.
• Set to LOW and cook for 6-8 hours (or until the pork is falling apart and easy to shred apart).
• Once done, remove any fat from the pork and discard, then shred with tongs until the pork is in small pieces.
• Drain off any extra juice from the roast and discard.
• Keep the cooked pork in the crockpot and set it to WARM.
• In a skillet over medium heat cook the diced onions and bacon until tender and bacon is slightly crisp. This should take around 5 minutes. Set aside.
• Add all ingredients into the crockpot with the warm shredded pork - tomato juice, bbq sauce, cooked onions and bacon, chili beans, diced tomatoes and seasonings.
• Mix all ingredients together and let the chili heat together for another hour before serving.
• Serve with oyster crackers or any favorite chili toppings - sour cream, shredded cheese, green onions, etc.

SMOKY PULLED PORK CHILI

Steps:

• In a large dutch oven, add 1 tablespoon olive oil, onions, jalapeno and garlic with a small pinch of kosher salt.
• Stir and cook over meidum to medium-low heat until the onions are soft and edges slightly caramelized. About 10 to 12 minutes.
• Add in tomato paste, chili powder, cumin and smoked paprika. Stir and cook 1 minute.
• Next add in tomato sauce, barbecue sauce, beans and pulled pork (see notes). Stir and simmer on low heat for 30 minutes.
• Spoon chili into bowls and top with desired toppings.