Pulled Pork Casserole (From Leftover Pulled Pork)

garlicandzest.com

aromagik

1 tablespoon olive oil

1 cup onion chopped (about 1 medium onion)

2 stalks celery chopped

½ sweet bell pepper chopped

2 large clove garlic

2 tablespoons butter

3 tablespoons flour

1½ cups braising liquid from the hatch chile chopped pork or low sodium chicken broth

½ cup whole milk

1 teaspoon kosher salt

½ teaspoon black pepper freshly ground

⅛ to ¼ teaspoon cayenne pepper (optional) use more if you like heat, less if you don’t

4 ounces cheddar cheese shredded (can also use monterey jack, colby, mozzarella or other good melting cheese.)

3 cups Hatch Chile Chopped Pork or other leftover pulled pork, chicken or beef

½ pound penne pasta cooked to al dente, rinsed and drained

6 slices smoked gouda cheese optional but good

subheading: IF YOU’RE NOT USING MY HATCH CHILE PORK:

½ cup roasted and peeled hatch chiles chopped (I’d use mild chiles, but choose whatever heat level suits you)

¼ cup cilantro chopped

subheading: FOR FRESH BREADCRUMBS:

1 slice bread

1 teaspoon butter

2 sprigs parsley

Directions at garlicandzest.com

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