I fell into this by accident, It’s not 100% authentic, and a lot of it happened by accident, but we’re very happy with the flavor and meals provided. Pork flavor was amazing and versatile!
It all started with the butt, I smoked it a few days back and had it waiting in the fridge. Initially it was going to be standard pulled pork with Jeffs rub, but I was still feeling like soup/stew/chili weather and going through book marks I found some inspiration from
DRKsmoking
who posted an awesome Chorizo Verde thread and also
jcam222
with an amazing enchilada, keto style. So it shifted to a Pork Chili Verde with inspiration to use portions for enchiladas.
The original Butt, not much smoke ring, my AMAZN tray wasn't cooperating.
Chili recipe was smashed together from a few found. Started with diced onion, Anaheim pepper and garlic thrown into pot with EVOO.
After a bit I threw in some salt, pepper, chili powder, cumin and oregano, then the pulled pork and stirred for a bit. Covered with 4 cups chicken broth and simmered uncovered for a few hours.
During that simmer time puree’d 49oz of diced green chilies, with juice, a can of green enchilada sauce, and a tblspn green Tabasco. Then poured and mixed with the pork bathing in the pot.
Covered and low simmer for another 3-5 hours.
Once done, wonderful chili, served with cilantro and sour cream, goes well on rice too!
Second act: pork Verde enchiladas. Drained pork, wrapped in heated corn tortillas, sitting on a bed of pork verde. I also stuffed with sour cream folded with shredded cheese and cilantro. Covered with pork verde, then covered with cheese.
Into 350 oven covered for 15 min, then uncovered additional 10. I wish I would have smoked it, but weather didn’t cooperate.
Two enchilada diners, one for COVID quarantined neighbor, and still plenty of chili to enjoy. As everyone knows, the chili gets better second day.
This came out really well, both the chili and the enchiladas. I recommend a go, next time I plan on using chopped pork instead of pulled. But, not too much to tweak on this first run. Thanks to all here for the inspiration.
Thank you for your time!
It all started with the butt, I smoked it a few days back and had it waiting in the fridge. Initially it was going to be standard pulled pork with Jeffs rub, but I was still feeling like soup/stew/chili weather and going through book marks I found some inspiration from


The original Butt, not much smoke ring, my AMAZN tray wasn't cooperating.
Chili recipe was smashed together from a few found. Started with diced onion, Anaheim pepper and garlic thrown into pot with EVOO.
After a bit I threw in some salt, pepper, chili powder, cumin and oregano, then the pulled pork and stirred for a bit. Covered with 4 cups chicken broth and simmered uncovered for a few hours.
During that simmer time puree’d 49oz of diced green chilies, with juice, a can of green enchilada sauce, and a tblspn green Tabasco. Then poured and mixed with the pork bathing in the pot.
Covered and low simmer for another 3-5 hours.
Once done, wonderful chili, served with cilantro and sour cream, goes well on rice too!
Second act: pork Verde enchiladas. Drained pork, wrapped in heated corn tortillas, sitting on a bed of pork verde. I also stuffed with sour cream folded with shredded cheese and cilantro. Covered with pork verde, then covered with cheese.
Into 350 oven covered for 15 min, then uncovered additional 10. I wish I would have smoked it, but weather didn’t cooperate.
Two enchilada diners, one for COVID quarantined neighbor, and still plenty of chili to enjoy. As everyone knows, the chili gets better second day.
This came out really well, both the chili and the enchiladas. I recommend a go, next time I plan on using chopped pork instead of pulled. But, not too much to tweak on this first run. Thanks to all here for the inspiration.
Thank you for your time!
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