215-ounce canscrushed tomatoesideally fire roasted
3cupscooked pinto beans or 2 15-ounce cans, drained
8ounces canned roasted and diced green chilesdrained, (recipe note #1)
1cupfrozen cornor fresh corn kernels from 2 ears of corn
kosher salt and freshly ground black pepperto taste
shredded Monterey Jack cheese
diced fresh tomato
chopped fresh cilantro
thinly sliced jalapeño
chipotle hot pepper sauce
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.
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.