Pulled Pork Green Hatch Chili

Ingredients

8-10lb bone-in pork butt smoked with salt, pepper, garlic
4 - 16 oz. cans navy beans w/ liquid
3 - 16 oz. jars 505 hatch chili mild
1 - 15 oz. can corn w/ liquid
2 - 4oz cans green chilis
1 - 10 oz. can green enchilada sauce
1 cup chopped cilantro (1/2 bunch with stems)
1/4 c lime juice
2 Tbsp chicken seasoning Knorr Caldo del Pollo
Salt & Pepper
Granulated garlic
Optional: prepared rice, diced habanero, shredded cheddar cheese

Preparation

Step 1: Smoke the Pork

Set smoker for hot and fast cook at 325 degrees. Cook pork butt seasoned with Salt pepper garlic until 165 degree internal temperature. Transfer pork butt to a steamer pan and cover with foil. Put pan in smoker and cook to 200-205 degree internal temperature until the bone pulls out with little resistance.

Step 2: Chili Assembly

Add pulled pork to a crockpot or Dutch oven along with navy beans, hatch chili, corn, chilis, enchilada sauce, cilantro, lime juice, and seasoning. Mix well and cook for 1-1.5 hours at medium-low heat or 275 degrees.

Pro Tip

Put finished chili over prepared white rice and top with diced habanero and a pinch of shredded cheddar for the ultimate big blue grillin' experience.