Are you a fan of leftovers? You will be after you give this leftover pulled pork chili a try.
I made two pork tenderloins for dinner this week by slow cooking them in the crockpot. We used the meat to make shredded pork tacos loaded with toppings. They were delicious. But we had lots of leftover shredded pork. What's a mom to do?
Make leftover pork tenderloin chili for an easy dinner! This recipe works great on the stove or in a crockpot. And it couldn't be easier to make.
I love it when dinner comes together easily. I usually have one kid coming home from his activity while the other is headed out the door. We don't always get to sit down together as a family.
This pot of chili can stay warm until dinner time, whenever that may be.
The addition of corn, black beans and green chilies gives this chili a real authentic southwestern taste.
Serve it with a sprinkle of cheddar cheese and diced avocado.
Do you have a favorite leftovers recipe? Share it in the comments below.
Leftover Pulled Pork Chili
Serves 4–6. Total time: 4 hours in a crockpot
- 1 pound leftover pork tenderloin, shredded
- 1 (16-ounce) can of chili beans, mild sauce
- 1 (16-ounce) can of black beans, rinsed and drained
- 1 (4-ounce) can green chilies
- 3 (14-ounce) cans fire roasted tomato
- 1 (4-ounce) can of sweet corn
- 2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- Shredded cheddar cheese
- Diced avocado
Add the leftover cooked pork tenderloin, chili beans, black beans, green chilies, fire roasted tomatoes and corn to a soup pot or crockpot. Add the spices and simmer on low for 3 to 4 hours. Serve with cheddar cheese and diced avocado.