Hatch Green Chilis…good. Pulled Pork…amazing. Grits…scrumptious. Combination of the three = Winner, Winner, Porky Dinner! This was another dish (served on top of creamy cheddar grits) that I made during the “Brinner” themed charity dinner party we threw recently. Tender pork, stewed in a wonderfully spicy sauce, just makes the house smell good and bellies happy…no doubt about it.  I am not sure if this was everyone’s favorite of the day, but I do know that D and I had to take the spoons out of each others hands just to we would be able to save it for the actual dinner and there were not any leftovers! You can serve the pork on its own, in tacos, enchiladas, or over grits – as I did. I topped it with a very quick apple-avocado salsa to cut some of the heat and add a little crunch to an otherwise soft dish. I must warn you, this dish was spicy – I used a bit of acid, the creamy grits, and the salsa to balance it out and it worked quite well.

Note: I hate to admit this, but I made this dish about a month ago and did not write down everything I threw in the pan. The following recipe is my attempt to remember, but something may have been left out. Play with it until you get the outcome you want.

Hatch Green Chili Pulled Pork

Two and a Half pounds of Pork Shoulder, cubed
Seven Hatch Green Chilis, de-seeded (quarter half of peppers and dice the rest)
One and One half Cans of Hatch Green Chile Enchilada Sauce (or favorite verde Salsa)
One head of Garlic, minced
One and one half white onion, diced
Three tomatillos, husked
Chicken Broth, as needed
Pinch of each: Cumin, Sugar and Oregano
Fresh Squeezed Lime, to taste

Heat a bit of oil in a large stock pot; add garlic, and onions and saute for a few minutes (with a pinch of salt). Add pork and brown well. Add peppers and saute for a couple minutes. Add Sauce to cover pork, switching to chicken broth once the sauce runs out. Bring to a boil, the add seasoning (cumin, sugar, oregano) and tomatillos and simmer for at least four hours, stirring occasionally. Taste occasionally, adjust seasoning as necessary (squeezing lime juice at the end). Cook until pork is fork tender and can be shredded with no effort. Remove pork from pot and shred, then return to pot.Remove chili quarters and discard.

In a large bowl, place Creamy Cheddar Grits, spoon pork over, then top with Apple-Avocado Relish.