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+ servings

Easy Pork Chilli Made With Leftover Pulled Pork

'Ome
An easy Chilli recipe using leftover pulled pork.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Dish
Servings 6 People

Ingredients
  

  • 1 Kg Pulled pork
  • 3 Medium Onions Finely chopped
  • 6 Cloves Garlic Finely chopped
  • 4-5 each Fresh chillies finely chopped
  • 3 teaspoon Ground cumin
  • 2 teaspoon Chillli powder
  • 1 teaspoon Ground cinnamon
  • 3 teaspoon Dried oregano
  • 1 tablesoon Vinegar
  • 4 teaspoon Sugar
  • 280 gram Tomato puree
  • 400 gram Chopped tinned tomato
  • 3 each Beef stock cubes or equivalent granules
  • 2 tablespoon Fresh coriander (optional) chopped
  • 2 400g Tins red kidney beans or 500g dried beans soaked and cooked as instructed
  • 2 teaspoon Salt or to taste

Instructions
 

  • Chop your onion, garlic and chillies.
  • In a pan heat 2 tablespoons of oil and add the onion and garlic, fry for a couple of minutes until soft then add the chilli
  • Add the spices and herbs stir to combine then add the vinegar and sugar, salt and a good grind of black pepper
  • Add the tomato paste and cook for a couple of minutes
  • Add the tinned tomatoes, stir to combine
  • Add the crumbled up stock cubes and stir in to dissolve
  • Add the pulled pork, break up and stir in to the sauce.
  • Add the tinned/cooked kidney beans and stir in.
  • Add enough water to give a loose sauce. Bring to a simmer, add the coriander, put a lid on the pan and then put in an oven preheated to 90°C. Alternatively it can be cooked in a slow cooker. After 3.5 hours the temperature can be turned up to 165°C for the final 30 minutes.
  • serve with boiled rice, sour cream and a little pickled veg or slaw on the side.
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