Pork Mixed Bean Chili
"I am posting this because I don't want to forget this!!! It used up the leftover pork roast and everyone liked it even better than the original meal...go figure. :) I made it again later with leftover pork tenderloin, too. It's great with corn tortillas or cornbread. Best of all it was quick and easy and my four year old spice-o-phobic liked it. The can sizes I guessed; they're just the standard size. This froze beautifully, too. And it is six GENEROUS servings."
photo by DianaEatingRichly
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 cups leftover cooked pork
- 1 yellow onion, rough chopped
- 1 tablespoon olive oil
- 1 (15 ounce) can cannellini beans, drained (save some liquid)
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can Mexican-style tomatoes, chopped (I use scissors right in the can)
- 1 tablespoon chicken base (or a chicken bouillon cube.)
- 3⁄4 cup salsa verde (Trader Joe's makes a good one.)
- 1 1⁄2 cups frozen corn
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons lime juice or 2 tablespoons lemon juice
- salt and pepper
-
To Garnish
- sour cream (optional)
- fresh cilantro (optional)
- chopped tomato (optional)
- olive (optional)
- cheese (optional)
directions
- Saute onion in olive oil til soft and golden.
- Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
- Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
- Eat up!
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Reviews
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This recipe was a HUGE hit with our family. Even my picky eater loved it. The adults mixed tapatio sauce into their bowls to spice it up. The kids mixed cheddar and sour cream into their bowls.
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This is an excellent recipe! My family loved it and it offers a little different taste from the standard chili. A very nice way to use leftover pork roast. Thanks for the recipe. Carole in Orlando -
This recipe is very easy with minimal prep required. DH made it today for our lunch using leftover pork loin. The cilantro garnish made the dish and we also topped with cheddar. Thanks for posting! -
This became a family favorite the first time I prepared it using leftover Boston Butt. Quick and delicious. Can add a little Salsa to or in place of Mexican tomatoes for added heat. -
Great tasting pork soup! It had a nice bite to it with the salsa verde. Just realized I forgot the lime/lemon juice, but was still tasty. Served with cornbread. Good use for the leftover pork in the freezer.
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Tweaks
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The adults mixed tapatio sauce into their bowls to spice it up. The kids mixed cheddar and sour cream into their bowls.
RECIPE SUBMITTED BY
If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored.
My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up.
My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!!
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