This PULLED PORK CHILI is seriously what dreams are made of! It’s very hearty and filled with real wholesome foods!
So, the other week I smoked a couple of huge pork shoulders. We are talking like 12+ pounds of pork. Anf after 3 days of pulled pork sandwiches, my family was in desperate need of something different. Like completely different! I was racking my brain trying to come up with something that I could use with the million pounds of pork I still had left. I thought about tacos, but I kinda always lean that way when I don’t know what to do. Plus it only uses a little bit of the meat, and I needed to use ALL of it! Pulled Pork Chili was the next thing that popped into my head and it only seemed right!
This recipe obviously uses leftover pulled pork, but you can use pre-packaged pulled pork. Also it doesn’t have to be smoked pulled pork. That’s just how I happened to cook it up! I know Costco sells an awesome one in their deli section that would work wonderfully with this! You could also use a different cut of meat altogether, like chicken. I haven’t made it with chicken yet, but I’m sure it would turn out marvelous!
This hearty pulled pork chili will last about a week in the fridge in air tight containers. You can also freeze it and pull it out on a day when you have no idea what the heck you are going to make for dinner!
Ingredients
- 1-2 lbs pulled pork
- 2 tbl avocado oil
- 1 yellow onion, diced
- 1 large red bell pepper, diced
- 2 15 oz cans black beans, drained and rinsed
- 2 14.5 oz cans fire roasted diced tomatoes
- 1 16 oz bag of frozen fire roasted corn, regular frozen corn works too
- 2 cloves garlic, minced
- 3/4 of a 16 oz jar of salsa verde
- 1 tbsp cumin
- 2 tsp smoked paprika
- 1 1/2 tsp sea salt
- 1/2 tsp cayenne pepper
- 32 oz chicken broth
- sliced green onion
- OPTIONAL: fresh cilantro, avocado
Instructions
- Heat your avocado oil in a large pot.
- Once hot add in your diced onion and let cook, stirring occasionally until very fragrant.
- Next add in the diced bell pepper and garlic. Stir to combine.
- Place the pulled pork, drained and rinsed beans, and diced tomatoes into the pot.
- Add in the entire bag of frozen fire roasted corn, the chicken broth, salsa verde, cumin, smoked paprika, sea salt and cayenne pepper. Stir until everything is mixed together very well.
- Bring to a boil and then turn onto simmer, cover and let cook for 25 minutes.
- Once 25 minutes is up, ladle chili into a bowl and garnish with fresh sliced green onion and optional cilantro and avocado
Adjust your seasonings to what you like for this pulled pork chili. If you want it a little spicier, add a little more cayenne, saltier….add more salt. lol. You do you! You can also do this in a slow cooker. Just dump all the ingredients into the crockpot and set on low for 6-8 hours! I don’t recommend an instant pot. It only cooks for 25 minutes on your stove top, which is not very long and I find that putting in canned beans in the instant pot makes the beans a bit mushy. And if you wanted to “smoke” this, place it right on your smoker, lid half covering the pulled pork chili and let smoke at 275 for 45 minutes. Using a stronger pellet like mesquite will make this taste more smokey.
Whole30: no
Paleo: no
This recipe is sooooo good! Full of flavor and a great way to use up the rest of a large pork butt! Quick and easy to throw together too! It was a family crowd pleaser.
I’m so so glad you enjoyed it!
I was wondering in a pinch what could you substitute the salsa verde for? I have regular salads or green chili sauce?? What do you recommend
I would use regular salsa 🙂
Made this without the salsa versa ( we didn’t have salsa either).
It is delicious, used drained, rinsed, pinto beans. Also added a small can of V8…
Love this soup. No worries now about extra leftover pulled pork.
This would also be great using leftover pulled chicken.
This would be divine with leftover pulled chicken!!
Absolutely delicious, I have given out your recipe to several people. This is now my “go to” dish for potlucks, etc
Thank you so much for sharing with your friends/family. 🙂
Sooo good!! Had to substitute pinto beans and a can of diced green chiles since that is what I had. Doubles the recipe and OMG sooo good!! Thanks! Never thought of pork chili!! New family favorite. 🤩
I’m so glad you enjoyed and I love the pinto bean substitution!
What size jar of salsa verde are you referencing?
a 16 ouncer! I will update the instructions.
How large of a bag of frozen corn? Sea salt is listed twice 1 1/2 tsp and then again under chicken broth at 1 tsp. Which is it? I went with 1 tsp as we can add if it needs more!
I just whipped up a batch (my family is going to kill me if I serve them another pulled pork sandwich! lol). It looks good and I’m sure it will taste just as good! Very similar to Pozole!
a 16 oz bag of corn. And thank you…its a total typo and I fixed it. This recipe is definitely a nice change to pulled pork sandwiches lol.