Pulled Pork Chili
A thick and hearty chili that's loaded with pulled pork and so easy to make!
Servings: 6 people
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.
Nutrition
Calories: 268kcal | Carbohydrates: 35g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 843mg | Potassium: 381mg | Fiber: 6g | Sugar: 12g | Vitamin A: 525IU | Vitamin C: 17mg | Calcium: 96mg | Iron: 3mg
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