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Texan Pulled Pork Chili
Texan Pulled Pork Chili Texan Pulled Pork Chili

Texan pulled pork chili

Filed under: Comfort food, Dinner, Entertaining, Game night, Kids-approved



preparation time

00:30 30min

00:40 40min


Cooking time

00:45 45min

00:45 45min



A slow-simmered dish is a fitting finale to an epic family snowball fight! And with our Texan chili with pulled pork, the chef is definitely the winner!

ingredients

  • 1 pack (400 g) Olymel BBQ pulled pork
  • 15 ml (1 tablespoon) chili powder
  • 1 box (176 ml) tomato paste
  • 1 green pepper, sliced in very fine strips
  • 1 box (796 ml) tomatoe, diced
  • 125 ml (1/2 cup) sour cream or rich, thick yogurt
  • 1 lime, cut in quarters
  • 125 ml (1/2 cup) celery, diced
  • 5 ml (1 teaspoon) dried oregano
  • 1 onion, finely chopped
  • 125 ml (1/2 cup) fresh coriander, scissor cut
  • if needed corn chip (nachos)
  • 5 ml (1 teaspoon) cumin
  • 250 ml (1 cup) old Cheddar cheese, grated
  • 3 cloves garlic, finely chopped
  • 1 box (540 ml) red kidney beans, rinsed and strained
  • 125 ml (1/2 cup) kernel corn, fresh or frozen
  • 1 red pepper, diced
  • 2 packs (800 g) Olymel BBQ pulled pork
  • 30 ml (2) chili powder
  • 2 box (352 ml) tomato paste
  • 2 green peppers, sliced in very fine strips
  • 2 box (1592 ml) tomatoes, diced
  • 250 ml (1 cup) sour cream or rich, thick yogurt
  • 2 limes, cut in quarters
  • 250 ml (1 cup) celery, diced
  • 10 ml (2 teaspoon) dried oregano
  • 2 onions, finely chopped
  • 250 ml (1 cup) fresh coriander, scissor cut
  • if needed corn chip (nachos)
  • 10 ml (2 teaspoon) cumin
  • 500 ml (2 cups) old Cheddar cheese, grated
  • 6 cloves garlic, finely chopped
  • 2 box (1080 ml) red kidney beans, rinsed and strained
  • 250 ml (1 cup) kernel corn, fresh or frozen
  • 1 2/5 red peppers, diced
  • 1 package Olymel BBQ Pulled Pork, 400g
  • 1 onion, diced
  • 30 ml (2 tbsp.) olive oil
  • 3 cloves of garlic, finely minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 125 ml (½ cup) celery, diced
  • 1 can (540 ml - 19 oz) red kidney beans, rinsed and strained
  • 125 ml (½ cup) fresh or frozen kernel corn
  • 1 can (796 ml) diced tomatoes
  • 1 can (176 ml) tomato paste
  • 15 ml (1 tbsp.) chili powder
  • 5 ml (1 tsp.) ground cumin
  • 5 ml (1 tsp.) dried oregano
  • Freshly ground salt and pepper, to taste
  • Corn chips (nachos)
  • 250 ml (1 cup) old Cheddar cheese, grated
  • 125 ml (½ cup) fresh coriander, scissor cut
  • 125 ml (½ cup) sour cream or rich, thick yogurt
  • 1 lime, cut in quarters

instructions

  1. In a saucepan, cook the onion in oil. Add garlic, bell pepper and celery. Brown for approximately three minutes. Add kidney beans, corn, tomatoes, tomato paste and seasonings. Add salt and pepper.
  2. Bring to a boil and simmer for approximately 40 minutes or until vegetables are tender and chili has thickened. Stir occasionally. Add pulled pork and mix thoroughly.
  3. Remove saucepan from heat and correct seasoning. Pour chili into bowls. Sprinkle with grated cheese and coriander. Top each bowl with sour cream or yogurt and lime quarters. Serve with corn chips.