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  • Writer's pictureBobbi Jo Lathan

Pulled Pork Green Chili Stew

Updated: Apr 10

I tell you what…when it’s 15ᵒ outside, all I can think about is hot stew and soup and hot soup and stew! I had made some Pulled Pork Sliders a week or two ago and had some pork left over, so I froze it. I was gonna make this Green Chili Stew recipe with shredded stewed chicken, but I remembered I had that pulled pork in the freezer that I’m sure would be happier in a nice hot pot! So I nixed the chicken breasts, and made me some of this hot and spicy and dee-lish-us Pulled Pork Green Chili Stew instead! YUM!  A bowl of this stuff and you’ll be ready for the ice rink! (If you live in Fargo, North Dakota, you can go over to my friend’s house. They have an actual ice rink in their backyard for her two young boys! Now THAT’S cold!)

Pulled Pork Green Chili Stew

Recipe by: Bobbi Jo Lathan

Recipe type: Main Course or Appetizer

Cuisine: American

Serves: 5


25 mins


45 mins


1 hour 10 minutes


1 2-3  pound pork roast cooked and shredded (see instructions below)

4 tomatillos (peeled, cored and roughly chopped)

3 Poblano peppers (roasted and deseeded and chopped)

2 jalapeño peppers (deseeded and chopped)

5 fresh garlic cloves (roughly chopped)

1 large white onion (roughly chopped)

4 cups chicken broth (I keep some in my freezer)

2 small cans of Hatch Green Chilis

½ of fresh lime (juiced)

3 teaspoons Ancho Chili Powder (Pendery’s has a good one)

3 teaspoons Chili Powder (I use C.W. or Fort Worth Light from Pendery’s)

2 teaspoons ground cumin

2 tablespoons of your favorite BBQ sauce

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper


1. Preheat your oven to 350ᵒ. If you don’t have any leftover pulled pork, then you might wanna cook this roast the day before, let it cool a bit, shred it, and stick the shredded pork in a bowl, cover it with some foil, and stick it in the ice box for the next day. It’ll make your life easier. Where was I? Oh yeah…salt and pepper, and cover your pork roast with your favorite meat rub. (Once again, I use Pendery’s BBQ Dry Rub…their spices are really good!)

Stick your coated roast in a deep oven-proof dish-like Corning ware, add about 1/3 cup of water in the bottom of the dish, and cover the dish tightly with some heavy aluminum foil.

2.     Now, stick it in your preheated 350ᵒ oven for 30-40 minutes. Then, turn the oven down to 300ᵒ and let it cook for 4-5 hours, depending on how many pounds the roast was. It should reach an internal temperature of 190ᵒ-200ᵒ for good pulled pork. Let it cool, then shred it.

3.    Now, while that pork is cookin’, let's do the peppers OR, let’s just do the peppers because you were smart and cooked and shredded your pork roast already!

4.    . If you have gas stove burners, just hold your poblano peppers with some tongs over the flame until all sides are blackened, then transfer the blackened poblanos into a bowl. You can also blacken the skins over medium heat in a cast iron skillet (dry skillet, no oil). Another way to blacken the skins is on a cookie sheet under the broiler in your oven or on your gas grill outside. Anyway, you choose, once the skins are blackened, then place the poblano peppers in a big bowl and cover with plastic wrap (I use Press & Seal because it sticks tightly), and let them stand for about 15 minutes. This will make it easy to just scrape the blackened skins right off. Then, deseed and  roughly chop the Poblano peppers

5.    Get out your Dutch oven or big pot, and throw around a tablespoon of olive oil or about 2 tablespoons of butter (or both) into the pot over medium heat. Once the butter is all frothy, add the chopped tomatillos, the deseeded and chopped jalapeños, the chopped onion, and the garlic, and cook over medium heat until the onions are translucent.

6.    Using your blender or Nutri-bullet, add the mixture of peppers, garlic, onion, and tomatillos AND chopped poblanos into the Nutri-Bullet or blender along with only1/2 to  I cup of the chicken broth and blend for about one minute.

7.    Now, add the shredded pulled pork into the big Pot or Dutch oven, along with the cooked tomatillo/peppers/(and 1 cup of chicken broth from the blender) into the pot, too. Add the rest of the 3 cups of chicken broth AND the 2 cans of Hatch diced green chilis and stir to mix. Now, stir in the freshly squeezed lime juice, the Ancho Chili Powder, the ground cumin, and 2 tablespoons of your favorite BBQ sauce. Blend until incorporated. 

8.    Cook over medium heat for about 30 minutes and serve up warm with some flour tortillas. YUM!


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