Leftover Pork Chili Recipe

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

This pulled pork chili made with leftover pork roast is ready in about 15 minutes! #leftovers #pork #porkroast #soup #stew #chili #easydinner

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!

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

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!

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

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!

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Got leftover pork roast? You won't believe how easy and delicious this leftover pork chili recipe is!

Leftover Pork Chili Recipe

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

  • Total Time: 17 minutes
  • Yield: 4 1x


  • 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)


  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.


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.


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!

Andi Gleeson


Sonny Shores
1 year ago

I grew up with a manual that was attached to the wall. The first two decades out of my parents’ house, I purchased a lot of crummy openers from the grocery store which always seemed to bend under normal use. Since then, I have replaced all our can openers with NOS (New Old Stock) vintage Swing-Away openers, and one backup for our own kitchen. I expect never to have to buy another opener again. They work fantastic, even compared to expensive new models by upscale kitchenware manufacturers.

5 years ago

I just made this and it was very good. Didn’t have corn in the freezer so went without but added chili peppers in adobo, fire roasted habanero peppers, honey, cocoa powder, curry powder, coriander, and a lot more chili powder. Thanks for the inspiration.

Mary Callahan
6 years ago

Modified this recipe slightly. Only had one 14 oz can diced tomatoes. So, added one 10 oz can diced tomatoes with green chili’s. Also, added 1/2 container beef broth and one large container tomato sauce. For spices added a few shakes of crushed red pepper, 1/4 tsp cumin, 1/2 tsp onion and garlic powders, with few shakes of black pepper. Didn’t use hot sauce or green onions. I sprinkled top of bowl after dishing up with some cheddar jack cheese but husband had it with none. Had a little bit of a bite after eating it. Was good spouse is on 4th bowl.

Kathleen Gordon
6 years ago

How much pork? I would like to know how many cups, or whatever measurements were used. I would like to set aside the amount so I can give this recipe a try. Looks good from the picture.

6 years ago

This was amazing! And so very easy to throw together. We only had a very little bit left for my lunch tomorrow. I’m super happy to find a new purpose for leftover pork. It was great the first time and didn’t disappoint the second time either.

Serene @ House of Yumm
8 years ago

Love a good chili recipe! And this one looks fantastic Andi! Love that you used pork in it :)

Angie | Big Bear's Wife
8 years ago

Such a quick and perfect meal for leftover pork! I actually do have some left over pulled pork and I can’t wait to make this!

Andi Gleeson
8 years ago

Oh this will be perfect for you then, Angie. Thank you! :)

Lauren @ Hall Nesting
8 years ago

I love the idea of using leftover pork in chili – I can’t believe I never have

Jenny | Honey and Birch
8 years ago

We are always wondering what to do with the leftover pork! This chili sounds delicious!

Andi Gleeson
8 years ago

Thanks, Jenny! I love having leftover meat like this because there’s so much you can do with it! It makes for an easier dinner later in the week.
Have a good weekend!

8 years ago

My GE under the counter electric can opener is almost 30 years old and still works…hope I haven’t jinxed it by saying this now…

Andi Gleeson
8 years ago

Haha I hope not too, Joan! It sounds like it might be the same kind I grew up with, although I’m almost 40 now. Happy Easter!

Michelle @ The Complete Savorist
8 years ago

I’m getting ready to go out of town and we’ve just been eating the scraps out of the fridge today and looking at this makes me so very hungry. Great use of leftover roast.

Andi Gleeson
8 years ago

Same here! I cleaned out a bunch of old stuff from the back of the fridge today, and tomorrow I’m going to be scavenging through what’s left instead of going to the grocery store. Enjoy your trip! Thank you, Michelle!

8 years ago

i, too, was raised with electric can openers and thought I had to have one when I wed, but after having a few that broke down and drove me crazy, I went back to manual openers. My daughter had a manual one that was the easiest one I have ever used, but her husband bought her a complicated manual one that is made to keep the lid out of the food and threw her good easy one away. I would have loved to had it. I’ll still take the manual ones, even though they are harder to use now that I have a health problem with my hands. The recipe sounds delicious and easy. I will try it. Thanks.

Andi Gleeson
8 years ago

I think that’s my problem! The one I have now is supposed to keep the lid out and cuts around the outer edge instead of through the top. Maybe those are just harder to use. If I find a good old fashioned kind I’ll email you to tell you where I found it. Thanks, Melanie!

Megan Keno
8 years ago

Wow! What a great idea, sounds amazing!

Andi Gleeson
8 years ago

Thanks so much, Megan! Your avatar photo is so pretty ?

Vivian | stayaliveandcooking
8 years ago

Such a smart way to use leftovers!

Andi Gleeson
8 years ago

Thanks, Vivian! Glad you like it :)

Katerina @ Diethood
8 years ago

I LOVE the photo of the pot up there with all the amazing deliciousness inside of it. Made me drool a bit!

Andi Gleeson
8 years ago

Thank you so much, Katerina! This one was fun to photograph because it’s so colorful.

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