A few years back I had started making a green chile pulled pork in the slow cooker to stuff into burritos. While trying to eat healthier I was taking away the tortilla and making a Mexi bowl. Mr.Picky thought mine looked good and tried one. This is now one of his favorite meals. The kids love it also anytime you get to choose your toppings it is interesting.
The toppings and options are limitless. Mr.Picky enjoys these packed in his lunch. If feeding a crowd I would double the meat and it is always fun to do a buffet style. Or save the leftovers and make a big taco salad the next night.
These are ideas for toppings that we have used in the past and the recipe for the green chile pork is to follow:
- Mexican Rice (use the link for my version or used a box variety of your choice)
- cooked or canned pinto/black beans (drained)
- cilantro (chopped)
- shredded cheese (we use mexican blend)
- onions or green onions
- crushed tortilla chips
- sour cream
- 2-4 pound pork tip or loin roast, trimmed of fat
- 1 cup onion, chopped
- 1 (7 oz.) can green mild chiles
- 1/2-1 jalapeño, seeded and chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp smoked or regular paprika
- 1/2 tsp chili powder
- 1 -2 cloves garlic,minced
Place all ingredients in a slow cooker and give it a stir. Cook on low for 6-8 hours, and high for about 3 hours.
Stir once or twice during cooking time. During the last hour of cooking remove meat and shred with two forks.
Place meat back into cooking liquid and allow to absorb some of the juices for at least another 30 minutes on keep warm.
Usually we place rice on the bottom of the bowl, followed by beans and meat, then load them how you like.