Re-vamped Shredded Pork Chili |
|
 |
Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
|
Some of us were talking about re-vamping leftovers yesterday and here is my chili made from Pleclare's Tequila-Chile Marinated Pork Chops which I used on a pork roast in the crockpot - had so much leftover, turned it into this tonight. Read more . (he'll never know it's leftovers - LOL) The pork has so much flavor infused from the marinade, minimal spice needs to be added, but of course we like it HOT! Ingredients:
1/2 cup chopped onion |
1- 7 3/4 oz. can fire roasted chopped green chiles (i used the mild ones for this) |
1- 7 3/4 oz. can el pato hot mexican tomato sauce |
1 - 7 oz. can el pato salsa de jalepeno |
1 15 oz. can s&w chili beans (pinto beans w/chipotle and zesty sante fe sauce is what i used, but any type chili beans will do) |
1 15 oz. can black beans (rinsed) |
1 15 oz. can petite diced tomatoes in rich sauce |
1 tsp. mexican oregano |
cooked shredded pork |
Directions:
1. Start with sauteing the onions in a little olive oil (or butter, if you prefer)
2. Add chiles, El Pato, beans, tomatoes and oregano
3. Add as much shredded pork as you like
4. Stir, bring to simmer, cover, stirring occasionally - keep on stove till ready to eat.
5. The pork had already been salted and seasoned, so I didn't need to add any more
6. Just make to your taste.
7. Serve with corn bread or cheesy biscuits.
8. Mmm Mmm Good!
|
|