Pulled Pork Chili In Biscuit Bowls Recipes

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PULLED PORK CHILI RECIPE



Pulled Pork Chili Recipe image

Delicious and easy Pulled Pork Chili recipe that is perfectly seasoned. A great way to use up your leftover pulled pork.

Provided by Julie Evink

Categories     Main Course

Time 30m

Number Of Ingredients 10

2 c. leftover pulled pork
1 Tbsp olive oil
2 cans petite diced tomatoes (14.5 oz cans)
15 oz corn (drained)
15.5 oz chili beans
1 Tbsp chili powder
1 tsp cumin
1 tsp sweet and smokey rub
1 c. beef broth
Additional toppings; crushed chips, shredded cheese, sour cream, avocados etc

Steps:

  • In a large dutch oven heat olive oil over medium heat. Add leftover pork in a single layer. Saute about 4-5 minutes or until crispy on bottom side and warm.
  • Add in the rest of the ingredients and bring to a boil. Reduce heat and simmer for about 15-20 minutes or until warmed through.
  • Serve immediately. Top with crushed chips, sour cream, shredded cheese, avocados etc.

Nutrition Facts : Calories 212 kcal, Carbohydrate 38 g, Protein 9 g, Fat 4 g, Sodium 881 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving

PULLED PORK CHILI



Pulled Pork Chili image

Delight a crowd with our Pulled Pork Chili recipe. This Pulled Pork Chili recipe is made in the slow-cooker for an even taste that you won't want to miss.

Provided by My Food and Family

Categories     Home

Time 10h20m

Yield 10 servings, about 1 cup each

Number Of Ingredients 10

2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
2 cans (14-1/2 oz. each) chili-ready diced tomatoes, undrained
1 can (15-1/2 oz.) kidney beans, rinsed
1 can (15 oz.) black beans, rinsed
1 large onion, chopped
2 Tbsp. chili powder
2 tsp. ground cumin
1 boneless pork shoulder (2-1/2 lb.)
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).
  • Remove meat from slow cooker. Shred meat; return to slow cooker. Stir.
  • Spoon into bowls; top with cheese and sour cream.

Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 115 mg, Sodium 620 mg, Carbohydrate 14 g, Fiber 5 g, Sugar 4 g, Protein 29 g

PULLED PORK CHILI



Pulled Pork Chili image

A delicious alternative to traditional chili, made with pork loin, wild rice, white beans, and authentic Mexican red chile. Make it easily in a slow cooker.

Provided by MCFALONE

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 9h20m

Yield 8

Number Of Ingredients 13

1 (1 1/2-pound) whole pork loin
¼ cup red chile paste
1 tablespoon hot sauce
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 (16 ounce) can tomato sauce
1 (16 ounce) can low-sodium chicken broth
1 (16 ounce) can low-sodium great northern beans
6 slices bacon, cut into 1-inch pieces
½ cup wild rice
¼ cup diced onion
¼ cup diced jalapeno pepper
1 cup shredded Monterey Jack cheese

Steps:

  • Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
  • Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
  • Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
  • Top individual servings with shredded Monterey Jack cheese.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 30.2 g, Cholesterol 60.9 mg, Fat 13.4 g, Fiber 5.3 g, Protein 29 g, SaturatedFat 6 g, Sodium 702.7 mg, Sugar 4.8 g

PULLED PORK CHILI IN BISCUIT BOWLS



Pulled Pork Chili in Biscuit Bowls image

I adopted the biscuit bowl recipe from Paula Deen, but used our 'chili to beat all chili' recipe. It's not traditional with heat, but rather a sweet flavor to it that goes great alone or with the chili bowls.

Provided by 2Bleu

Categories     One Dish Meal

Time 6h

Yield 12 serving(s)

Number Of Ingredients 21

1 tablespoon paprika
2 teaspoons dry ground mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin powder
3 lbs pork shoulder
1 tablespoon olive oil
1 large onion, diced
1 green pepper, diced
6 garlic cloves, chopped
2 bay leaves
64 ounces chili beans (Bushes)
2/3 cup light brown sugar
3 tablespoons honey
cooking spray
4 cups biscuit mix (Bisquick)
1 1/3 cups whole milk
1/2 tablespoon cayenne pepper
flour, for dusting the work surface
8 ounces cheddar cheese, shredded
8 ounces sour cream

Steps:

  • Mix rub ingredients together and rub all over pork roast. Pour olive oil into bottom of crock pot. Place roast into pot with onion, bell pepper, garlic, and bay leaves. slow cook about 4 hours.
  • Discard bay leaves. Remove roast, chop up or 'pull' the pork apart using two forks to seperate the meat. Add pork back to pot along with the chili beans (including sauce), brown sugar, and honey. Slow cook an additional 1-2 hours, stirring occasionally.
  • TO MAKE BISCUITS: Preheat oven to 350°F Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle.
  • Using an inverted jumbo muffin pan, spray cooking spray over every other muffin cup. Place a dough circle over the inverted greased cups. Press around the cup to form a bowl shape.
  • Tap tops with flat surfaced item so they will stand up after baking (I use the cap of the spray can).Bake for 10 to 12 minutes, until lightly browned. Let cool slightly.
  • SERVE: Spoon some of the chili into each of the biscuit bowls. Top with cheddar cheese and a dollop of sour cream.

Nutrition Facts : Calories 886.2, Fat 40.1, SaturatedFat 16.1, Cholesterol 112.6, Sodium 1186.1, Carbohydrate 89, Fiber 9.6, Sugar 23.2, Protein 43.2

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