That looks absolutely fantastic! I'm drooling over that bowl right now. Very well done!
I actually tried this myself and it didn't come out so well. I made pulled pork several months ago and vacuum sealed and froze the leftovers. I also managed to load up on hatch chiles while they were in season and roasted, peeled, vacuum sealed and froze a bunch of them.
A couple weeks ago I decided to make a batch of pork and green chili stew. I ended up dumping the thawed pulled pork into the chile/onion/seasoning/stock broth and let it simmer for several hours. The house smelled wonderful, but when I ate the chili, the meat was soft, kind of slimy, and stringy. I've decided next time (I've got the fixins for another batch) I will not put the meat in as soon and I'll chop it up a bit so the "strings" aren't as long, but soon enough in the cook to impart the smokey flavor into the broth.
Any hints from your cook for an amateur like me before I try another batch?
I love pork and green chile stew. Well done!