New Mexico-Style Slow Cooker Pulled Pork-Green Chile Tacos
Prep: 20 minutes
Slow Cook: 4 hours 10 minutes
Serves: 6
Ingredients:
- 2 tablespoons Market Basket olive oil
- 2 poblano peppers, seeded and chopped
- 1/2 medium white onion, chopped
- 3 garlic cloves, minced
- 1/4 cup strong brewed Market Basket coffee
- 1 1/2 pounds boneless country-style pork ribs, cut into 1 1/2-inch pieces
- 1 can (8.3 ounces) baked beans
- 1 package (12 ounces) chipotle and cheddar chopped salad kit
- 12 (6-inch) flour tortillas
- 2 Roma tomatoes, chopped
- 1/4 cup fresh cilantro leaves
Directions:
- In a medium saucepan, heat oil over medium-high heat. Add peppers and onion; cook for 5 minutes or until soft, stirring occasionally. Add garlic; cook for 1 minute or until fragrant, stirring frequently. Transfer pepper mixture to blender; add coffee and blend on high until smooth. Makes about 1 1/4 cups.
- In a 5 to 6-quart slow cooker, stir pork and pepper mixture; cover and cook on high for 4 hours or low for 8 hours or until pork is very tender and falls apart.
- With 2 forks, shred pork in the slow cooker. Stir in beans with their juice; cover and cook on high for 10 minutes or low for 20 minutes or until heated through. Makes about 3 cups.
- Prepare salad kit as the label directs.
- Serve pork mixture in tortillas topped with tomatoes, cilantro, and salad kit.
Approximate nutritional values per serving (2 tacos ): 561 Calories, 27g Fat, 8g Saturated Fat, 80mg Cholesterol, 972mg Sodium, 49g Carbohydrates, 6g Fiber, 9g Sugars, 6g Added Sugars, 29g Protein
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