Pulled Pork Chili is hearty, comforting and made in minutes with this easy recipe. Loaded with meaty pulled pork, roasted green chiles, tender pinto beans, sweet corn and piled high with your favorite toppings, it's a meal you'll crave.
You may be surprised by just how easy this chili really is to make! Because you start with leftover pulled pork, this chili requires just 15 minutes of hands on time and 45 minutes total before it's ready to serve.
Ingredients You Need to Make Pulled Pork Chili
- Mexican Pulled Pork: ideally from this Slow Cooker Pork Carnitas / Mexican Pulled Pork recipe
- Olive Oil
- Crushed Tomatoes: preferably canned, fire roasted crushed tomatoes
- Chili Powder
- Pinto Beans: canned or my Slow Cooker Pinto Beans
- Smoked Paprika
- Roasted and Diced Green Chiles: store bought canned or homemade using the step by step instructions in this Green Enchilada Sauce recipe
- Corn: frozen corn or fresh corn kernels cut from the cob
- Kosher Salt and Freshly Ground Black Pepper
Optional Chili Toppings
- Monterey Jack Cheese: or other shredded cheese like cheddar cheese, mozzarella or a combination
- Sour Cream: or Mexican Crema
- Avocado
- Tomato
- Cilantro
- Jalapeño slices
- Chipotle Hot Pepper Sauce
- Lime wedges
Other Great Ways to use Leftover Pulled Pork
How to Make Pulled Pork Chili
Heat pulled pork in hot olive oil in a large saucepan over medium heat until heated through with some crispy edges. Stir in pinto beans, tomatoes with juice, chili powder and paprika and bring to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
Stir in roasted chiles and corn; stir until heated through. Season to taste with salt and pepper and serve with your desired toppings.
Pulled Pork Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound Mexican pulled pork ideally from this Carnitas / Mexican Pulled Pork recipe
- 2 15-ounce cans crushed tomatoes ideally fire roasted
- 2 teaspoons chili powder
- 3 cups cooked pinto beans or 2 15-ounce cans, drained
- 1 teaspoon smoked paprika
- 8 ounces canned roasted and diced green chiles drained, (recipe note #1)
- 1 cup frozen corn or fresh corn kernels from 2 ears of corn
- kosher salt and freshly ground black pepper to taste
Optional Toppings
- shredded Monterey Jack cheese
- sour cream
- diced avocado
- diced fresh tomato
- chopped fresh cilantro
- thinly sliced jalapeño
- chipotle hot pepper sauce
- lime wedges
Instructions
- Heat olive oil in a large saucepan or dutch oven over medium heat. Add pulled pork; cook and stir until hot with some crispy edges, about 5 minutes. Add pinto beans, tomatoes with juice, chili powder and paprika; stir and bring to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
- Add roasted chiles and corn; cook and stir until heated through, about 5 minutes more. Season to taste with salt and pepper. Serve piled high with your favorite toppings.
Notes
- If you prefer to roast your own chiles, see my Green Enchilada Sauce recipe for step by step instructions.
- Note that nutrition facts do not include toppings.
Bookmarking this one for gatherings at the beach this year Marissa! So much flavor and sure to be a hit with all our family and friends!
I love to hear that, Mary Ann! Thank you.
We love using pulled pork in chili! This recipe sounds fantastic, Marissa - it's a great combination of summer flavors (smoked pork) with winter comfort food (chili). Pass me a bowl, please!
haha, gladly! Thanks so much, David.
I rarely enjoy a chili (Not really my kind of food), but oh man I won't be able to resist this one - it looks epic! Really great combination of flavours and textures.
Thank you, Ben!