Green Chile Pulled Pork & Pintos

This Green Chile Pulled Pork & Pintos is incredibly easy to make, and a perfect “comfort food” meal for the cooler evenings in the Fall & Winter months. Serve over a large slice of cornbread and top with Cilantro-Lime Sour Cream (recipe below) to complete the dish.

Prep Time

10 minutes

Cook Time

8 hours

Servings

16

Ingredients

1 bag [Hurst’s Pinto HamBeens®](/products/hursts-pinto-ham-beens) (and included seasoning packet)

1 large yellow onion, diced

2 cloves garlic, chopped

3 lb. pork shoulder/butt

12 oz. beer (pick your favorite, the alcohol will cook completely off)

5 cups water

2 tbsp. chili powder

1 tbsp. ground cumin

1 cup Salsa Verde (we used Herdez) + extra for topping if desired

(1) 4 oz. can diced green chiles

Salt and pepper to taste

189 Pintos With Pork Small 190 Rinsed Pintos Small 191 Pintos Pork 2 Small
189 Pintos With Pork Small

This Green Chile Pulled Pork & Pintos is incredibly easy to make, and a perfect “comfort food” meal for the cooler evenings in the Fall & Winter months. Serve over a large slice of cornbread and top with Cilantro-Lime Sour Cream (recipe below) to complete the dish.

Ingredients

  • 1 bag Hurst’s Pinto HamBeens® (and included seasoning packet)

  • 1 large yellow onion, diced

  • 2 cloves garlic, chopped

  • 3 lb. pork shoulder/butt

  • 12 oz. beer (pick your favorite, the alcohol will cook completely off)

  • 5 cups water

  • 2 tbsp. chili powder

  • 1 tbsp. ground cumin

  • 1 cup Salsa Verde (we used Herdez) + extra for topping if desired

  • (1) 4 oz. can diced green chiles

  • Salt and pepper to taste

Cooking Directions

  1. In a colander or sieve, rinse and sort through the dry pintos. Check for any unwanted debris and discard. Pour rinsed beans into the bottom of a 4-6 quart slow cooker.

  2. After beans are in the pot, layer the onion and garlic, followed by the pork shoulder. In a mixing bowl, combine the contents of the seasoning packet, chili powder, cumin, salt and pepper with the 12 oz. beer and pour it all into the slow cooker. Add the remaining 5 cups of water.

  3. Cook on high for 8 hours, until pork is completely tender and falls apart easily. (Remember that removing a slow cooker lid during cooking will always extend the amount of time)

  4. Using 2 forks or a wooden spoon, begin to break apart the pork. Add in the salsa and green chiles. Stir to combine everything and keep the slow cooker on warm until ready to serve.

  5. Serve over your favorite corn bread and top with more Salsa Verde and Cilantro-Lime Sour Cream (see recipe below).

Tips

Cilantro-Lime Sour Cream: (1) small bunch/hand full fresh cilantro leaves, Juice from 1 lime, 1/2 cup sour cream-- Combine the 3 ingredients in a blender or small Cuisinart. Blend for 30 seconds, keep chilled until serving.

This recipe would work with any of our HamBeens items that includes a "Ham Flavor" seasoning packet.