Leftover Pork Chili Recipe

Thanks so much to Smithfield for sponsoring this easy pork chili recipe made with leftover pork roast!

Hi! Did you see those Pork Burrito Bowls I made earlier this week? Maybe you already made them and have leftover pork in your fridge right now. The Smithfield pork shoulder blade roasts are large enough to feed a crowd, so you can easily get two meals out of one roast. I decided to turn my leftover pork into this super easy shredded pork chili!

I’ve mentioned before that chili is not usually my husband’s favorite dish. I think he ate regular ol’ ground beef and bean chili so many times when he was growing up that he got permanently tired of it. This pulled pork chili is different though because the texture of the meat makes it more like a stew. We really enjoyed this one, and you can’t beat how quick and easy it is! You can literally make it in about 15 minutes. Just heat up your leftover pork with a few other canned ingredients, and dinner is done!

Speaking of cans, do you have an electric can opener? I grew up always having an electric one either mounted under the cabinet or sitting on the counter. Once I moved away to college, I was probably too broke to buy one and have used manual can openers ever since.

I always thought it seemed silly to have an appliance to do something I could easily do by hand, but lately I have gotten lazier because opening cans seems like such a pain! I’m always delighted to get the pull-top cans, and I grumble when I have to crank my way through opening a few cans by hand. Maybe I should get an electric one again! I’m curious about how you guys open cans at home. Tell me in the comments!

However you choose to open them, heat up a couple cans of tomatoes, corn, and beans, and heat them through with your succulent leftover pork. You will be so glad you did!

Do you like the pot shown in these photos? Buy your own shallow dutch oven on Amazon!

Leftover Pork Chili Recipe

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Got leftover pork roast? Put it to good use in this quick and easy chili recipe!

• Total Time: 17 minutes
• Yield: 4

Ingredients

• Smithfield Boneless Pork Shoulder Blade Roast (previously cooked and shredded)
• 28 ounces diced fire-roasted tomatoes
• 15 ounces whole kernel corn drained
• 15 ounces seasoned black beans drained
• 1 tablespoon chili powder
• 1 teaspoon of salt – more to taste
• hot sauce to taste
• sliced green onions (optional)

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Instructions

1. Stir together leftover pork, tomatoes, corn, beans, and chili powder in a soup pot. Bring to a simmer over medium heat.
2. Stir and cook for a few minutes until heated through. (You can simmer for a half hour or more to allow the flavors to develop, but it’s ready to eat as soon as it’s hot!)
3. Serve garnished with green onions if desired.

Notes

You can find the original recipe for Slow Cooker Pork Roast with Beans here.

• Author: Andi
• Prep Time: 2
• Cook Time: 15
• Category: Red Meat, Soups

Quick and easy ways to make your Leftover Pork Chili even better

Now this recipe is designed to be made very quickly using leftover roast pork and canned vegetables. However, if you want to really make this recipe out of this park here are some easy tips and tricks.

1. Dice one small white onion, 4 cloves of garlic and 1 jalapeno (remove the seeds for less spice, leave them in if you like the heat).
2. Add the onion, garlic and jalapeno to the pot with 1 tablespoon of olive oil and lightly saute on medium heat until soft. Be sure to stir every minute or so to prevent the garlic from burning.
3. Add 2 teaspoons of ground cumin and then add the canned tomatoes, corn, beans and pork and continue with the recipe
4. In the summer I like to substitute canned corn for fresh corn. About 2 ears of corn cut off the cobb is the same as one can of corn. To do this simply cut the fresh raw corn off the cobb and add it to the chili instead of the canned corn.
5. You can always substitute pinto beans for black beans or use a can of both if you like extra beans in your chili.

Tasty Toppings and Garnishes for Pork Chili

You can also improve the recipe by serving the chili with some really great toppings and garnishes. My favorites are:

• sour cream or greek yogurt
• shredded cheddar cheese
• diced scallions, green onions, white onion or chives
• toasted pumpkin seeds (or pepitas) – they give a nice little crunch to the chili
• crumbled tortilla chips
• chopped cilantro

I always think toppings and garnishes can really improve a dish, especially a really simple recipe like this one.

Conclusion

This pork chili recipe will surely make your meal interesting. If you love spicy food, this is certainly perfect for you. If you have leftover pork from the previous meal, that is not a problem. Make use of it and enjoy it a second time. This is an easy recipe that you will enjoy making and eating. Your leftover food will not go to waste. In fact, like this recipe, we can even make it better. For some other lunch or dinner ideas check out the links!

Check out more recipes that you will surely love!

Thanks again to Smithfield for sponsoring this recipe!