Pulled Pork Chili
We have a new favorite at Conrad Grebel. This Pulled Pork Chili recipe won a soup cook off among teachers at Northridge School. This recipe makes a large batch, so you can easily make a half batch and still have enough for one or two meals.
2-48 oz. jars great northern beans
1-24 oz. jar Herdez salsa verde
5 drops of El Yucateco chile habanero hot sauce
1-32 oz. chicken broth(add more if you prefer)
2 large, chopped, sauteed white onions
5 diced, sauteed garlic cloves
2 chopped, sauteed red bell peppers
2 lbs. pulled pork (from the deli is fine)
Optional toppings: fresh cut cilantro, queso fresco, sour cream
Saute onion, garlic and red pepper in olive oil for 5-10 minutes, or until they are soft.
Add green salsa, hot sauce and some cilantro.
Add broth, beans pork. Simmer until soup is heated through. 30 minutes on medium heat.
Serve with corn bread or salad. Enjoy!