Carolina Pulled Pork vs. Denver Green Chili Nachos
I’m the first to admit that I have always valued the Super Bowl menu over the the actual Super Bowl, so this year I decided to change the name of my party to “Supper Bowl” to reflect the true meaning of this Sunday. This year instead of choosing my favorite team based on jersey color, I decided to make my decision based on each city’s signature food. Carolina pulled pork vs. Denver Green Chili-things just got difficult! The good news is….. you don’t have to choose! One delicious batch of nachos repping both teams- problem solved!
Carolina pulled pork calls for a 3 pound pork butt, 1 white onion, 5 cloves of garlic, kosher salt, black pepper, dry mustard powdered, oregano, garlic powder, hot paprika, Dr. Pepper and chicken stock
Season both sides of the pork with black pepper, oregano, mustard powder, kosher salt, garlic powder and paprika
Chop onion and place the onion and garlic cloves in a Dutch oven
Add 1 can of Dr.Pepper, 1 cup of chicken stock and 1/2 cup of Carolina sauce into the Dutch oven.Place in the oven at 250 degrees for about 5 hours or until the pork falls apart (flip once after 3 hours)
After 5 hours, romove the pork butt from the Dutch oven and shred with two forks
Now it’s time for the Carolina Sauce! You will need white vinegar, apple cider vinegar, kosher salt, tabasco, cayenne pepper, brown sugar and pepper
Combine all ingredients in a bowl or dressing bottle..stir or shake well! Let the suace sit for at least 3 hours before serving (so make this before the pork).
Drizzle about 2 tablespoons of Carolina sauce on the cooked pulled pork.
Green chicken chili calls for 4 boneless, skinless chicken breasts, salt, pepper, olive oil, pablano peppers, 1 can green chilis, garlic cloves, white onion, garlic powder, cumin, coriander, oregano, lime and chicken stock
To start, season chicken with salt pepper and olive oil. Place in 375 degree oven for about 25 minutes.
In a large sauce pan, saute onions and garlic until the onions are translucent
Add 1 can of green chilies
Add salt, pepper, garlic powder, cumin, coriander, oregano and lime into pan
Add shredded chicken
Season 4 poblano peppers with salt, pepper and olive oil. Place in a broiler for 2-5 minutes per side
Place roasted poblanos in a ziplock bag and steam for 15-20 minutes or until the outer layer starts to fall off
Once the skin is removed, chop the poblano peppers
Add to the sauce pan
Add in the chicken stock and drizzle 1 tablespoon of green pepper sauce into the pan and stir
It’s finally time for my favorite part.. building the crazy delicious nachos! You will need your favorite tortilla chips, Colby jack cheese, cheddar cheese, sour cream, cilantro and green onions.
Grab a dish and top half of the tortilla chips with Colby jack cheese and Green Chicken Chili and half with cheddar cheese and Carolina Pulled Pork
Top with chopped green onions, sour cream and cilantro
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