Green Chile Pulled Pork and Pintos

These slow cooker pinto beans make for a delicious meal with shredded pork. Pork and beans served over cornbread or rice make for a cheap, easy, and hearty dinner.

So, the other day my daughter and I were sitting around the living room talking with each other.

I was doing that thing that moms do where I annoy the crap out of my kids with unreasonable demands. You know, things like, “Can you shower today?” Or “How about picking up your mess from breakfast?” And also, “Your laundry basket is overflowing. What do you think about washing some of that?”

I know. I’m terrible and my kids will grow up to hate me.

My daughter just calmly looked at me and said, “I can’t wait until I’m grown up and you move out.”

You guys. How many times in your young life did you imagine being all grown up and moving out of your parents’ house. Freedom, man.

But, no. Not my daughter. She imagines growing up and us leaving. Because she likes our house and she doesn’t want to move.

She is quite the clever little girl. And she totally cracks me up.

Anyway, that has nothing to do with beans, but I wanted to give you all a glimpse of what I’m dealing with on a daily basis. Children who are too smart for their own good.

Feeding those little children of mine, who actually happen to be kind of huge who let them grown up when did this happen how do we make it stop omg, can be quite the chore. The 15 year old always wants homemade pizza rolls, like every. single. night. The ten year old wants cheeseburgers all day long. And then there’s me. I want Mexican always and forever, amen.

So, like any good mother who wants to push her children out of their comfort zones and is also super selfish, I make Mexican a lot. Enter this slow cooker pork and beans recipe.

This was such an easy recipe and super economical, too. It easily feeds my family of four three times. It cost right around $15 for this whole meal. Doesn’t get much cheaper or easier than this pork and beans recipe!

I started with a bag of Hurst’s HamBeens pinto beans. I’ve recently started working with Hurst’s and I’m super excited to bring you some new recipes featuring their beans. Just don’t yell at me if I sing the bean song. I can’t help it. I’m a 12 year old boy at heart.

Anyway, I snagged this recipe from the Hurst’s website and I’m pretty in love with it. As you can see, I served this pork and beans over cornbread here, but we also ate it over tortilla chips as nachos and in a burrito bowl. Truly though, I could have just ate it on it’s own with a bit of my favorite hot sauce.

I made this in my Ninja slow cooker, which I just so happen to love. It’s the perfect size, doubles as an oven, and has great reviews on Amazon. If you’re in the market for a new slow cooker, this is the one.

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Recipe

Green Chile Pulled Pork and Pintos

Serve this pork and beans over cornbread, rice, or on tortilla chips. It would also make a great taco or burrito filling.

4.34 from 6 votes

Print Pin

Prep10 minutes minutes

Cook8 hours hours 30 minutes minutes

Total8 hours hours 40 minutes minutes

Serves 10 servings

Ingredients

• ▢ Hurst's Pinto HamBeens
• ▢ 1 large onion diced
• ▢ 2 cloves garlic minced
• ▢ 3 pounds pork shoulder
• ▢ 12 ounces beer
• ▢ 2 tablespoons chili powder
• ▢ 1 tablespoon ground cumin
• ▢ 5 cups water
• ▢ 1 cup salsa verde
• ▢ 4 ounces chopped green chiles
• ▢ Salt and pepper to taste
• ▢ Prepared cornbread for serving (your favorite recipe or made from a box)
• ▢ Monterey Jack cheese for serving
• ▢ Cilantro for serving

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Instructions

• Add the beans to a colander and rinse. Sort through and remove any debris. Add to the bottom of a 6 quart slow cooker.
• Place the onions and garlic on top of the beans.
• Add the pork shoulder to the top.
• Mix the beer with the seasoning packet from the bean package, chili powder, and cumin. Pour into the crockpot.
• Add the water to the crockpot, cover, and cook on high for 8 hours.
• Open the crockpot and shred the meat with two forks. It should be very tender and fall apart.
• Stir in the salsa verde and green chiles and continue cooking for 30 minutes.
• Serve over cornbread with grated cheese and cilantro.

Nutrition Information:

Calories: 322kcal (16%)| Carbohydrates: 34g (11%)| Protein: 26g (52%)| Fat: 7g (11%)| Saturated Fat: 2g (13%)| Cholesterol: 55mg (18%)| Sodium: 304mg (13%)| Potassium: 1033mg (30%)| Fiber: 8g (33%)| Sugar: 3g (3%)| Vitamin A: 625IU (13%)| Vitamin C: 7mg (8%)| Calcium: 83mg (8%)| Iron: 4mg (22%)

Author: Karly Campbell

Course:Main Course

Cuisine:American

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