Spicy Mexican Pulled Pork Chili

Mexican Pork Chili 1

I apologize in advance — this is a recipe I put together after having an enormous amount of leftover pulled pork from our housewarming party. And that recipe is not in here. I’m jumping ahead a few steps. Because I can. Also, maybe pork isn’t your thing. You can swap out it out for whatever you want. One idea I had? Buy a rotisserie chicken to use. No extra cooking! Or just don’t include any meat for a great vegan/vegetarian option.

I love batch cooking for a couple of reasons. One — if I’m going to make my kitchen a mess, I want it to be worth it. Two, I tend to make better decisions about what I eat when I have stuff ready to go — even if it is in the freezer. This chili is gluten-free and dairy-free, what I call clean eating. It’s packed with protein and veggies and is full-on delicious. Hot and spicy comfort food at its best.

I wrote out of the list of ingredients in the order used. It was the easiest way to break down this recipe. One thing I will point out, if you can’t handle spice — skip the chipotle peppers and just add the water without them. They give the chili a nice kick, one I like but I know not everyone is a fan of spicy food.

Mexican Pork Chili 3


  • 3 cups cooked pork, shredded

  • ½ cup salsa verde

  • 1 medium red onion, diced

  • 2 tbsp garlic, minced

  • 1 28oz. can crushed tomatoes

  • 4 medium carrots, peeled and diced

  • 1 zucchini, diced

  • 2 tbsp. chili powder

  • 2 tsp. cumin

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1 tsp. cayenne pepper

  • 1 tsp. black pepper

  • 1 can chipotle peppers in adobo sauce

  • 1 cup water

  • 1 15 oz. can black beans, drained and rinsed

  • 1 15 oz. can pinto beans, drained and rinsed

  • 1 15 oz. can kidney beans, drained and rinsed

  • 1 4 oz. can mild green chiles

  • ½ 10oz. bag riced cauliflower

  • ½ 10oz. bag riced broccoli

  • ½ 10oz. bag riced butternut squash

Mexican Pork Chili 2


In a medium bowl, combine pork and salsa verde. Cover, place in fridge to marinate.

In large saucepan, sauté onion and garlic over medium heat for 8-10 minutes. Add crushed tomatoes, carrots, zucchini and spices (chili powder, cumin, garlic powder, onion powder, cayenne powder, black pepper). Stir. Cover and reduce heat to low. Cook for 10 minutes.

While the saucepan is cooking on low, blend two chipotle peppers with a cup of water in a food processor or a blender. Add to chili. Stir in beans, chiles, cauliflower, broccoli and butternut squash. Add pork. Stir, cover and cook on low to medium heat for 30 minutes.


If you are planning to freeze all or part of the chili, make sure you let it cool completely before packaging it in freezer-safe containers.