Pork Chili Verde

Pair with 21 Brix Winery Ellatawba


– 2 tablespoons olive oil

– 1 teaspoon kosher salt

– 1 yellow onion, diced

– 4 cups pulled pork

– 2 cups salsa verde

– 4 (15 oz each) cans Great Northern beans (drained and rinsed)

– 8 cups chicken stock

– 2 teaspoons cumin

– 1 teaspoon chili powder

– green onions and cilantro

– Yancey’s Fancy Jalapeño Peppadew Cheese


In a large dutch oven, heat the olive oil over medium heat and add the onion. Sprinkle with kosher salt and cook until the onions are soft and translucent. Add the cooked pulled pork to the dutch oven and cook about 5 minutes on low heat. Mix in the salsa verde and stir well before adding the beans and chicken stock. Simmer for at least one hour and then add the cumin and chili powder. Add additional kosher salt if needed. Garnish with Yancey’s Fancy Jalapeño Peppadew cheese, green onions, and cilantro. Serve immediately.