Crockpot Hatch Green Chile Pulled Pork Enchilada Casserole Step-by-step instructions

Before you start

Cut the pork shoulder into 2-inch chunks and pat dry. If using fresh Hatch chiles, roast them over a flame or under the broiler until charred, then steam in a bowl, peel, and chop.

Cut the corn tortillas into 1-inch strips. Shred the cheese if not pre-shredded. Have all ingredients measured and ready before starting.

Instructions

Sear and Layer

1. 1Sear the pork
   Heat a large skillet over medium-high heat. Add the pork shoulder chunks and sear on all sides until deeply browned, about 6-8 minutes total. Work in batches if needed to avoid crowding the pan. Transfer the seared pork to the slow cooker insert. Let it rest for 3 minutes before slicing.
   Look for The pork is browned with a dark crust on all sides.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Don't skip searing—it builds the rich flavor that makes the casserole taste slow-cooked for hours.
2. 2Layer the ingredients
   Add the roasted Hatch green chiles, sour cream green enchilada sauce, charred corn tortilla strips, and 1 cup of the Pepper Jack cheese to the slow cooker. Gently stir to combine everything, making sure the tortillas are coated with the sauce.
   Look for The mixture is evenly combined and the sauce coats the tortillas and chiles.
   Tip If you like a spicier casserole, include some of the chile seeds. For milder heat, remove them before chopping.

The pork is deeply browned with a dark crust, and the slow cooker insert holds a colorful mixture of chiles, sauce, tortillas, and cheese.

The aroma is smoky and slightly spicy, promising a rich, slow-cooked meal.

Slow Cook and Shred

3. 3Slow cook on low
   Cover the slow cooker and cook on LOW for 7 hours. Avoid lifting the lid during cooking to keep the heat steady. After 7 hours, the pork should shred easily with a fork. Let it rest for 3 minutes before slicing.
   Look for The pork is fork-tender and pulls apart into strands easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the casserole seems too saucy after cooking, leave the lid off for 15-20 minutes to let it thicken slightly.
4. 4Shred the pork
   Using two forks, shred the pork directly in the slow cooker. Stir the shredded pork into the sauce and tortilla mixture. Taste and adjust seasoning with salt and pepper if needed. Let it rest for 3 minutes before slicing.
   Look for The pork shreds into tender strands and mixes into the green chile sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For chunkier bites, shred less; for finer shreds, use a hand mixer on low speed.

After 7 hours on low, the kitchen smells of roasted chiles and pork. The pork falls apart with a fork, and the sauce has thickened into a glossy gravy. The cheese is melted and bubbling at the edges.

Add Cheese and Serve

5. 5Add the remaining cheese
   Sprinkle the remaining 1 cup of Pepper Jack cheese evenly over the top of the casserole. Cover the slow cooker and let it sit for 5-10 minutes, or until the cheese is fully melted and bubbly.
   Look for The cheese melts into a golden, blistered crust on top.
   Tip If you prefer a crispier top, transfer the casserole to a broiler-safe dish and broil for 2-3 minutes until the cheese is browned.
6. 6Serve with toppings
   Spoon the casserole onto plates and top with diced white onion, fresh cilantro leaves, cubed Hass avocado, and a swirl of smoky chipotle crema. Serve hot.
   Look for The toppings add freshness, creaminess, and a smoky finish.
   Tip Warm the tortillas or serve with extra lime wedges on the side.

The top is a golden, blistered layer of melted Pepper Jack. The casserole is steaming hot, with tender pork and soft tortillas nestled in a creamy, smoky sauce. Fresh toppings add color and brightness.

Common mistakes

Don't skip searing the pork—it's the foundation of the rich flavor. Avoid lifting the lid during slow cooking, as it releases heat and extends cooking time.

If the casserole looks too saucy, let it cook uncovered for the last 20 minutes. Don't over-stir after shredding, or the tortillas may break apart too much.

How to tell it’s done

The casserole is done when the pork is fork-tender and easily shreds apart, and the cheese on top is melted and bubbly.

The internal temperature of the pork should reach at least 145°F (63°C), though slow-cooking to 190°F (88°C) makes it even more tender. Let the casserole rest for 5 minutes before serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest