Green Chili Pulled Pork in the Crockpot, Over Bean Burritos – Gluten-Free
Want to spice up your meal plan without having another pot of chili this week? How about some lean boneless pork loin seasoned with green chilis? That’s good by itself, served like a stew, with maybe a green salad on the side, but you can also fill out the gluten-free meal by serving the pulled pork over some bean burritos.
If you like, add a dollop of sour cream or a sprinkle of shredded cheese, some salsa and you are ready to go!
These heat levels are mild, so if you like more seasoning, there’s plenty of room to pour it on!
I adapted this a little from my daughter-in-law’s recipe, mostly so I could make it in the crockpot. This gluten-free dinner in a slow cooker is as easy as can be! Adding the burritos takes only a few minutes at the end — talk about gluten-free cooking for dummies! This is super-easy.
Since I’m working at better planning, here’s my Gluten-Free Meal Plan for the week with gluten-free meals sure to please even my husband, who does not have celiac disease or gluten intolerance. With some forethought, I’ve found that he doesn’t call this “gluten-free cooking” — he just calls it “dinner”:
Gluten-Free Diet Menu Plan for the Week of March 1, 2011
Spring Salad Mix with Dijon Dressing
Green Chili Pulled Pork (below)
Salsa, Sour Cream, Shredded Cheddar or Monterey Jack Cheese
on The Gluten-Free Homemaker’s Hamburger Buns and Focaccia Bread
LandoLakes.com’s Sirloin Steaks with Shallot-Chive Butter
Angus Beef Franks
Simply Sugar and Gluten-Free’s Yeasted Buckwheat Pancakes
Fruit in light syrup or Pancake syrup
- 2 Pounds Pork Loin, Lean, Boneless
- 1 Tablespoon Oil
- 2/3 Cup Chopped Onion
- 1/2 Teaspoon Minced Garlic
- 1 Tablespoon Chili Powder, or more to taste
- 1 Tablespoon Fresh Cilantro, chopped
- 1 Teaspoon Salt
- 4 Ounces Green Chili Peppers, canned, diced, or more to taste
- 1 Cup Water, or as needed, up to 2
- 2 Cups Potatoes, cubed, optional
- 4 Tablespoons Sweet Rice Flour, or as needed for thickening
- 12 Each Tortillas, GF
- 1 Quart Pinto Beans, Cooked, seasoned to taste [or canned Refried Beans, like Old El Paso]
- 2 Cups Shredded Lettuce, optional
- 1/2 Cup Sour Cream, GF (I used Daisy Brand this time)
- 1 Cup Shredded Cheddar Cheese, or Monterrey Jack (natural cheese)
- 1 Cup Salsa, Pico de Gallo [or Pace Picante]
Heat the oil in a heavy-bottomed pot. Sear the pork roast in the oil.
Move to crockpot.
Add onion, garlic, chili powder, cilantro and salt.
Add diced green chilis and cubed potatoes.
Add enough water to be around an inch deep.
Cook on high for about 3-4 hours, or low for 6-8 hours -- refer to your slow-cooker's instructions.
When almost tender, adjust seasoning as needed.
Finish cooking for flavors to blend and until meat is tender.
Move meat to a platter and shred with two forks, keeping broth simmering. Return meat to hot broth as you shred it.
Thicken broth with rice flour if you want to make a thicker gravy: You can mix the sweet rice flour with a little cold water and then stir into the simmering broth until bubbling and thickened. Or, you can sprinkle the sweet rice flour over the simmering broth from a shaker, stirring carefully until bubbly and thickened and no lumps remain. (If it's too thin, stir in a little more flour; if too thick, a little more water.)
The pulled pork can be served like a stew, if you like, without any more fuss or bother, except maybe a green salad, for the final touch. It's a wonderful, easy pork recipe.
Heat the beans; warm the tortillas; scoop a small amount of beans onto each tortilla.
Top with a little shredded lettuce if you like.
Fold and spoon Green Chili Pulled Pork mixture over each.
Add shredded cheese, a dollop of sour cream and salsa on top if desired.
Living gluten-free can be challenging, but this recipe is easy to make — so easy, I like to make double and put some in the freezer. Later, on a busy day when cooking gluten-free seems too time-consuming, I can heat up some of the Green Chili Pulled Pork, make a few simple Bean Burritos, and we have a satisfying dinner! Gluten-free living doesn’t get much easier than that.
Although no one will notice, this recipe is gluten-free (free of wheat, barley, rye and uncertified oats). It is also egg-free, nut-free and sugar-free. If the optional sour cream and shredded cheese are not used, it is also casein-free, dairy-free and lactose-free.
This will be linked here:
- Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday
- The Gluten-Free Homemaker’s Gluten-Free Wednesdays
- Miz Helen’s Country Cottage Full Plate Thursday
- Frugal Follies Frugal Food Thursday