Monday, August 19, 2013

Pulled Pork Chili

Cook an extra large pulled pork and looking for way to enjoy it beyond a bun? Then this recipe is for you.

It's even better if you start with my Mom's Pulled Pork recipe.

The inspiration for this recipe comes from Heather Christo.  Her Pork Chili Verde recipe was decidedly more green. I use about the same proportions of salsa verde, but my pulled pork has a decidedly red rub. The end result is something more like chili with a kick of green.  I also like to use my favorite bean, the black bean. It's still fresh and light enough to eat anytime of the year.

Pulled Pork Chili

2 tablespoons vegetable oil
1/2 yellow onion, diced
3 cups pulled pork
1 cup salsa verde
1 cans white beans
2 cans black beans
3 1/2 cups chicken stock
1 1/2 teaspoons cumin
1 teaspoons chili powder
Kosher Salt
Garnish with Green Onions and Cilantro
Good sprinkle of Arizona dreaming from Penzey's or other Mexican seasoning
Dash of chipotle powder


1. In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.

2. Add the pulled pork to the onion and cook about 5 minutes.

3. Add the salsa verde to the pork and onions and simmer together.

4. Rinse and drain the white & black beans.  Add the beans to the chili.

5. Add the cumin, chili powder and seasonings to the pot.

6. Add the chicken stock, put a lid on the chili and simmer for an 30 minutes to an hour. 

7. Season to taste with kosher salt, if necessary. Because my pork was well seasoned I didn't need to add extra salt.

8. Garnish with green onions and cilantro and serve immediately.

9. Top with Colby jack or Monterrey Jack cheese and serve with tortilla chips, if desired.

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