Pulled Pork Chili with Cheddar Green Onion Cornbread

Pulled Pork Chili with Cheddar Green Onion Cornbread. Here’s a terrific way to stretch a batch of your fave pulled pork into another tasty meal, simply by adding the leftovers to a quick pulled pork chili.

Pulled Pork Chili with Cheddar Green Onion Cornbread

Here’s a terrific way to stretch a big batch of pulled pork into another delicious meal, simply by adding it to a simple pork chili recipe. We shared this dish with a few friends who loved it and have already made it for themselves since.

If you’re looking for a great slow cooked pulled pork recipe that can be used for this chili too, try out oven braised Apple Pulled Pork recipe.

Some other suggestions that our family loves for leftover pulled pork are Pulled Pork Nachos and Pulled Pork Pizza.

Pulled Pork Chili with Cheddar Green Onion Cornbread

Like this Pulled Pork Chili recipe?

You’ll find many more delicious ideas in our Leftover Recipes Category.

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You might also like to try our one pot Maple Chipotle Pulled Pork and Beans

Maple Chipotle Pulled Pork and Beans

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Pulled Pork Chili with Cheddar Green Onion Cornbread

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Here's a terrific way to stretch a batch of your fave pulled pork into another tasty meal, simply by adding it to a quick, easy pulled pork chili recipe.

Course: Dinner

Servings: 6 - 8

Author: Barry C. Parsons

Ingredients

For the Chili

• 4 cloves minced garlic
• 1 large red onion diced
• 3 tbsp olive oil
• 1 cup beer
• 28 oz can crushed tomatoes
• 14 oz can tomato sauce
• 2 large tomatoes diced
• 1 large roasted red pepper peeled and diced small
• ½ to 1 whole jalapeño pepper finely minced optional
• 1 tsp kosher salt
• 1 teaspoon coarse ground black pepper
• 5 tbsp chilli powder more or less to taste
• 3 tbsp smoked paprika
• 3 tbsp ground cumin
• 6 tbsp molasses
• 1 can kidney beans or 1 1/2 cups of your favorite cooked beans
• 4 - 6 cups leftover pulled pork

For the cornbread

• ¾ cup + 2 tbsp all purpose flour
• 1 cup yellow cornmeal
• 2 tbsp sugar
• 1½ tsp baking powder
• ¼ tsp baking soda
• 2 large eggs
• 1½ cups buttermilk or milk soured with 1-2 tbsp lemon juice
• ⅓ cup melted butter
• 1/2 cup cheddar cheese diced 1/4 inch
• 1 green onion chopped ( chopped Jalopeno is good too!)

Instructions

To prepare the chili

1. In a large pot saute together onions and garlic in the olive oil for a few minutes. When the onions are softened add all of the additional ingredients EXCEPT the pulled pork.
2. Simmer the chili for about a half hour before adding the leftover pulled pork. Simmer again for only a few minutes to warm the pork and serve with the Cheddar Green Onion Cornbread.

To prepare the cornbread

1. Preheat the oven to 350 degrees F. Grease an flour an 8x8 baking pan or two small loaf pans.
2. Sift together the cornmeal, flour, sugar, baking powder and baking soda.
3. Add the eggs, melted butter and milk and beat together until smooth.
4. Fold in the diced cheddar and chopped green onions.
5. Pour batter into the prepared pan/s and bake at 350 degrees F (325 degrees F for glass bakeware) for about 25 -30 minutes or until a wooden toothpick inserted in the center comes out clean. Loaf pans may take less time depending on size.

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