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Pulled Pork with Hatch Green Chile Rice

Print Recipe
Prep Time 30 minutes
Cook Time 6 hours
Course Main Course
Servings 6 people

Ingredients
  

Pulled Pork

  • 5 lbs pork butt
  • 1 bottle of beer
  • the juice of 4 limes
  • 8 cloves garlic
  • 1 white onion, roughly chopped
  • 2 T chile powder
  • 2 T chipotle chile powder
  • 1 T cumin
  • 1 T dried oregano
  • 1 T salt
  • ½ T pepper
  • 1 bay leaf

Hatch Green Chile Rice

  • 2 cups long grain rice
  • 4 cups chicken broth
  • the juice of 2 limes
  • 6 roasted hatch green chile peppers, chopped
  • 1 cup cilantro, chopped
  • 1 T cumin
  • 1 T dried oregano
  • 1 T butter
  • 1 tsp salt
  • 1 tsp pepper

Toppings

  • lime wedges
  • queso fresco
  • cilantro, chopped
  • hatch salsa or green chile salsa

Instructions
 

Pulled Pork

  • Combine all ingredients in a crock pot. Place the pork butt fat side up.
  • Cook on low for 6-8 hours.
  • Shred the pork once it is done cooking and keep in crock pot until ready to serve.

Hatch Green Chile Rice

  • Combine all ingredients in a baking casserole dish.
  • Bake at 350°F for 45-60 minutes.
  • Once the rice is done cooking, fluff it with a fork.

Assembly

  • Plate your rice and then add your shredded pulled pork on top.
  • Garnish with queso fresco, cilantro and a lime wedge.
  • Optional: Add a green chile salsa for added flavor.