Tex-Mex Pulled Pork Shoulder - Hatch Chile Fest Continues

Tex-Mex Pulled Pork Shoulder Makes An Easy Addition to Hatch Chile Fest and Opens Low Carb Possibilities!


Green Chili made with Tex-Mex Pulled Pork Shoulder and
a slowly simmered Hatch green chile broth. I'm an
equal opportunity chili lover! Ha!

Some people in New Mexico claim the main question on everyone’s mind is, “Green or Red?”

They don’t care about anything else. They just want to know if you belong to the Green Tribe or the Red Tribe. And by tribe, I mean, are you someone who eats your food with a hearty slather of green chili or do your enchiladas glow redder than Rudolph’s nose.

Well, since we pinched green chili from New Mexico anyway, that same argument exists here in Texas, too. But it gets a little more complicated with us Texans. We also want to know if you want to ditch both green and red in favor of Tex-Mex Chili Gravy. Oh my…chili gravy…

For those of you who might be unaware, there are two kinds of chili gravy in Tex-Mex cooking. Logic will tell you, “Heck fire. Chili gravy is the broth left over after you’re done pickin’ all the car-nayyyy outta the

A Texan Talks Goin' Green with Tex-Mex Tomatillo Sauce

Goin’ green in Texas is much bigger than simply addressing the state of planetary and energy conservation...

Tex-Mex Tomatillo Sauce tops Enchiladas Verdes.
Low carb and delicious!

Go green! Yep I said it. It’s Hatch green chile season here in Texas and in what I suspect are other lesser known areas of the universe.

Oh come on!

You and I BOTH know that Texas is the center of the universe. Nah, let’s be real…me, myself, and I living in Texas and talkin’ about tempting low carb comfort food – that’s the REAL center of the universe! Trick question! See? You have to stay on your toes to keep up. I may be fluffy, but I’m fast!

To a Texan, Green is so much more than a state of social consciousness.

Yes, so Hatch chiles. Well honestly? Texas annexed ‘em. Even though Hatch is officially located in the southwest sector of New Mexico just north of the New Mexico – Texas state line. According to New Mexico True, the official travel site for the entire state of New Mexico, even though New Mexican cuisine spans 400 years and claims to blend Spanish and native American cultures and cuisines...I (and most Texans) firmly believe anything remotely hot or Tex-Mex or "southwestern" in nature, at least food-wise,