Friday, February 19, 2010

tlc: the "c" is for...


Pulled-Pork Chili.  That's right.  Chili... with pulled-pork.  Ground meat: no.  Pulled-pork: yes. 

*I certainly hope everyone got that reference.  If not, please go back to 1994 and try again.

A long time ago, I made some kick-ass pulled-pork for my family who were helping with the home renovation.  However, after the third day of leftover pork sandwiches, I was done.  So, I froze the rest with the idea of having deliciousness whenever I craved some BBQ.  I took this out of the freezer to defrost overnight; as you can see, it's about 1 1/2 - 2 cups worth.

This was BBQ pulled pork, so it brought that flavor to the table.  Would be just as good if you have un-adorned pulled pork, though you may want to season the meat first; salt, pepper, cayenne, cumin, etc. 

You know what annoys me?  How sticky fresh garlic is.

Ok, so at this point?  I was getting plenty excited.  I don't have much insight for you here, it's pretty much a dump-then-simmer kind of recipe.

CORN!  I love corn.  And, if you would allow me a bit of a rant: what the hell is the matter with you canned-veggie people?!?!  Have you tried frozen vegetables?  Please do.  You can thank me later.  Now, there is no need to defrost the corn before adding to the pot.  It will cook.  Also, any extra water/moisture from the corn will only add to the broth of the chili.

Something's missing....


Oh right, cheddar!  MUCH better!!  This was seriously awesome.  I loved the BBQ-chipotle combination.  Also, the pork only became more tender after simmering in juices. 

Pulled Pork Chili
serves 4

1/2 large onion, chopped
2 garlic cloves, diced
1 orange pepper, chopped
1/2c frozen corn
1 14.5oz can fire-roasted tomatoes
1 15oz can black beans, drained & rinsed
2 chipotles in adobo, chopped
2c chicken broth
1 1/2 - 2c pulled pork

In a large pot or dutch oven, coat bottom of pot with olive oil and heat over a medium flame.*  Add garlic and onion, and cook until onions are soft, about 5 minutes.  Add peppers and cook until soft, about 7 more minutes.  Add in tomatoes, pork, corn, chipotles, and beans.  Add in chicken stock- more if you want soupier, less if you don't.  Simmer for 10 minutes.  You can cook for longer, if you are patient.

Serve as you like your chili- cheddar?  Green onions?  Sour cream?  Go nuts!

*"Flame"... how you taunt me!  I am still cooking on my electric stove.  I think I deserve your pity.


  1. We have an electric stove and struggle with it often! I really want to try this recipe sometime-- or you can make it for me!

  2. mmmmmmmmmmm gosh i love chili so much! and i ALSO love pulled pork! MUST TRY THIS RECIPE!

  3. This is on the stove for dinner and it smells DELICIOUS! I added a diced sweet potato and a little oregano.

    I also linked to the recipe from my blog today. This is one of 7 meals I'm making with a 6 lb. pork shoulder. Mmmm...

  4. Back to report that it is, indeed, DELICIOUS! The sweet potato is a nice addition and goes nicely with the BBQ pork flavor. Mmm...

  5. I'm so glad you liked! As the weather is turning colder again, I have a sneaking suspicion that the ol' crock-pot will be coming back into rotation with a vengeance!

  6. I just made this today for dinner tonight.....Omgosh! It is a fantastic way to use up leftover pork roast, cut into cubes. It is so good!

  7. Thank you so very much for this recipe! I've had leftover BBQ pulled pork and been desperately searching for something to do with it. We love chili and I can't wait to try this. :)