Transform pulled pork into a big pot of chili with just a few extra ingredients! Today’s Easy Leftover Pulled Pork Chili recipe lets you enjoy your leftovers in a whole new way… without a whole lot of hassle.
Looking for a simple leftover pulled pork recipe? Let’s kick things off today with our newest: Easy Leftover Pulled Pork Chili, where the key to success lies in a jar of salsa verde. Using premade salsa helps jazz up the flavor without the tedious chopping — since the salsa already contained onions, garlic, and more, I left those out of the base recipe to simplify dinner tonight.
Read on for a few more leftover pulled pork recipes, too. If you have more to use up, or aren’t feeling like chili today, you always have other options!
I used the whole jar of salsa verde in today’s chili recipe because I enjoy the tang. You can, however, use less to your own taste for a somewhat mellower chili. Leftover pork is such a fantastic base for new meals, and I do hope that you enjoy this one.
More leftover pulled pork recipes
Here are a few more recipe ideas for your leftover pulled pork, just in case you have more to use up.
- Pork & spinach baked taquitos
- Southwest pulled pork & potato bowls
- Salsa pulled pork soup
- Comforting carnitas stew
Pulled pork also works great in quesadillas, or as a baked potato topping. Season up some leftover pulled pork as a burrito filling, heat it up with some BBQ sauce for sandwiches, throw it into baked acorn squash, use it to top nachos, and so much more.
Easy Leftover Pulled Pork Chili
1 Tbsp olive oil
4 cups leftover cooked pulled pork
32 oz chicken broth
16 oz salsa verde
Can whole kernel corn, drained
2 cans great northern beans, rinsed & drained
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
Sea salt, to taste
Heat olive oil in a Dutch oven over medium-high heat for one minute, then add the pork. Brown, stirring occasionally, for 3 minutes.
Meanwhile, open the cans, drain the corn, and rinse and drain the beans.
Add all of the other ingredients to the pot with the browned pork. Stir, and bring to a boil.
Reduce heat to medium and cover the pot. Simmer, stirring occasionally, for 45 minutes or until chili has thickened up and the flavors have blended. Serve — and enjoy!
Note: This simple pork chili is great topped with shredded cheddar, chopped green onion, sour cream, or other chili toppings of choice — scoop it up with tortilla chips, add some to a baked potato, or simply enjoy as is!
Comfort food: Check! Crisp corn sweet and cool beans provide the perfect foil for the tangy salsa verde, while a good amount of leftover pulled pork adds meaty heartiness to the dish. And did I mention: Easy? Aside from browning the pork briefly to release some of its flavor, the rest of the recipe is just dump-and-go. I threw this batch of leftover pulled pork chili together on a crazy busy day here, so maybe it will make your own busy day just a bit easier.
While this chili recipe is simple and quick to throw together, be sure to give it time to simmer away on the stove. You want the chili to thicken up, and the flavors need time to blend.
Easy Leftover Pulled Pork Chili, printable recipe
Easy Leftover Pulled Pork Chili
- Heat olive oil in a Dutch oven over medium-high heat for one minute, then add the pork. Brown, stirring occasionally, for 3 minutes.
- Meanwhile, open the cans, drain the corn, and rinse and drain the beans.
- Add all of the other ingredients to the pot with the browned pork. Stir, and bring to a boil.
- Reduce heat to medium and cover the pot. Simmer, stirring occasionally, for 45 minutes or until chili has thickened up and the flavors have blended.
- Serve — and enjoy!
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