FoodDrink

Carolina Pulled Pork vs. Denver Green Chili Nachos

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Feb
5

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!

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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 stockDSC_1157

Season both sides of the pork with black pepper, oregano, mustard powder, kosher salt, garlic powder and paprikaDSC_1166

Chop onion and place the onion and garlic cloves in a Dutch ovenDSC_1175

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)

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After 5 hours, romove the pork butt from the Dutch oven and shred with two forksDSC_1179

Now it’s time for the Carolina Sauce! You will need white vinegar, apple cider vinegar, kosher salt, tabasco, cayenne pepper, brown sugar and pepperDSC_1181

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).

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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

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To start, season chicken with salt pepper and olive oil. Place in 375 degree oven for about 25 minutes.

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In a large sauce pan, saute onions and garlic until the onions are translucent

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Add 1 can of green chilies

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Add salt, pepper, garlic powder, cumin, coriander, oregano and lime into pan

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Add shredded chicken

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Season 4 poblano peppers with salt, pepper and olive oil. Place in a broiler for 2-5 minutes per side

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Place roasted poblanos in a ziplock bag and steam for 15-20 minutes or until the outer layer starts to fall off

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Once the skin is removed, chop the poblano peppers

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Add to the sauce pan

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Add in the chicken stock and drizzle 1 tablespoon of green pepper sauce into the pan and stir

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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.

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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

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Top with chopped green onions, sour cream and cilantro

Enjoy!

Supper Bowl

Ingredients

    Carolina Pulled Pork
  • 1 3lb Pork Butt
  • 1 large white onion, cut into large chunks
  • 5 cloves garlic, smashed
  • 1/2 tablespoon Kosher salt
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon garlic powder
  • 1 teaspoon Mexican oregano
  • 1/2 tablespoon hot paprkia
  • 1 can Dr. Pepper
  • 1 cup chicken broth
  • Carolina Sauce
  • 1 cup white vinegar
  • 1 cup cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon Cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Tabasco sauce
  • Green Chicken Chili
  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 4 roasted pablanos
  • 1 12 oz can green chilies
  • 5 cloves garlic, smashed
  • 1 large white onion, diced
  • 2 teaspoons Kosher salt
  • 2 tesapoons black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 1/2 cup chicken stock
  • 2 tablespoons green chili taco sauce/ or green Tabasco
  • Nacho Toppings
  • Colby Jack Cheese
  • medium Cheddar Cheese
  • sour cream
  • green onions
  • cilantro

Instructions

    Carolina Pulled Pork
  1. Preheat the oven to 250 degrees
  2. Season both sides of the pork with the salt, pepper, garlic powder, mustard powder, hot paprika and Mexican oregano
  3. Place the pork, chopped onion and smashed garlic in a large Dutch oven
  4. Pour in the Dr. Pepper and chicken broth and 1/2 cup of the Carolina Sauce (see below)
  5. Cover and cook for 5 hours (turn the meat 1 time after 3 hours)
  6. After 5 hours, remove the pork from the pot and shred using two forks
  7. Carolina Sauce
  8. Add the white vinegar, cider vinegar, brown sugar, Cayenne pepper, salt, black pepper and Tabasco to a small mixing bowl or cup
  9. Stir everything together, cover and let refrigerate at least 5 hours before serving
  10. Top the cooked pork with the Carolina Sauce as desired
  11. Green Chicken Chili
  12. Preheat the oven to to 375
  13. Season the chicken with a pinch of salt, pepper and garlic powder
  14. Drizzle the olive oil over the chicken and place on a baking sheet and cook for 25 minutes
  15. When the chicken is finished cooking, let it sit for 10-15 mins and then shred using two forks
  16. While the chicken is cooking, turn the broiler on high
  17. Place the pablano pepper on a baking sheet and season w a drizzle of oil, salt and pepper
  18. Broil the pepper for 2-5 minutes on each side until they have dark char marks
  19. Remove the peppers from the broiler and place in a ziplock back and allow to steam for about 15 minutes (this will help remove the skin).
  20. While the peppers are steaming, heat two tablespoons of olive oil over a medium flame in the bottom of a large sauce pan or Dutch oven
  21. Add the chopped onions and cook for 10 minutes until translucent
  22. Add the chopped garlic and cook for another 2 minutes
  23. Add in the can of green chilies
  24. Add in the shredded chicken and stir
  25. Dice the pablanos and add them to the pot
  26. Stir everything together and season with the salt, pepper, cumin, coriander, garlic powder and oregano
  27. Add in 1/2 cup of chicken stock and the green Tabasco sauce
  28. Continue to cook for about 12-15 minutes until everything thickens
  29. Nachos
  30. To assemble the nachos, layer on chips and cheese
  31. Top half with the Carolina pulled pork and half with the green chicken chili
  32. Add more cheese and bake 425 until the cheese is bubbly and melting (about 10-12 minutes)
  33. Finish the Carolina side with a touch of the Carolina sauce and then top the whole thing with chopped green onions, cilantro and sour cream.
http://martinfamilystyle.com/carolina-pulled-pork-vs-denver-green-chili-nachos/

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