pulled pork chili

[Spencer]

I want to make some chili with leftover pulled pork. Should I use a standard beef chili recipe and sub the pulled pork? Or, maybe try green chili recipe?
Any ideas or notions would be helpful.
Thanks,
Spencer

[Sherri]

Agree with both Will Owen and Funwithfood re: green chile pork stew - don't forget the cumin. Try serving this with hominy and fresh cilantro. Diced waxy potatoes in the dish itself make an even more substantial meal.

If you can keep any shredded pork aside, it is delicious in migas (scrambled eggs with torn tortillas) for your tomorrow breakfast topped with green chile salsa or pico de gallo.

I have a pork shoulder going right this minute for arriving houseguests. Pulled pork is one of my "go-to" items to have on hand when I'm not certain what people will eat because it can be served plain or doctored depending on the audience. Good luck.

[Will Owen]

Green chili would be my choice, especially if it's the somewhat tart kind that uses tomatillos, though both green and red could be nice. Just be very careful not to cook the pork much more than it is already, which will almost certainly mean you'll have to modify the recipe a bit. I might brown the shredded pork with some spices at the beginning, remove and reserve it until the end of the stewing process, and then add it back and allow the pork and other ingredients to sort of melt into each other over gentle heat.

[Funwithfood]

Sounds like a good approach. I always save the fat from my roasted pork--saute it up in that (with the spices) for more porky goodness!