Leftover Pulled Pork Stew

5.0
(3)
3 Reviews
4 Photos

A little too hearty to be called a soup, this recipe is a great way to use leftover pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with sour cream and crackers or your favorite tortilla chips.

Submitted by Mama Delilah
Updated on November 28, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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a super close-up, eye level view of a bowl of leftover pulled pork stew.
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4
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Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hr 25 mins
Servings:
16
Yield:
16 servings
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Ingredients

Original recipe (1X) yields 16 servings

  • 2 tablespoons olive oil

  • 8 jalapeno peppers, sliced

  • 1 large red bell pepper, sliced

  • 1 large yellow bell pepper, sliced

  • 1 medium white onion, sliced

  • ½ large red onion, sliced

  • 5 cloves garlic, minced

  • 8 cups chicken stock

  • 2 (28 ounce) cans petite diced tomatoes in juice

  • 1 (28 ounce) can tomato puree

  • 8 cups cooked pulled pork

  • 3 (15 ounce) cans black beans, rinsed and drained

  • 2 (16 ounce) cans whole kernel corn, drained

  • 4 tablespoons ground cumin

  • 3 tablespoons chili powder

  • 1 tablespoon ground dried chipotle pepper

  • 2 (1.41 ounce) packages sazon seasoning (such as Goya®)

  • 1 pinch cayenne pepper, or to taste (Optional)

  • salt and ground black pepper to taste

  • 1 (8 ounce) package grated Cheddar cheese (Optional)

  • 1 bunch fresh cilantro, chopped (Optional)

  • 3 scallions, sliced (Optional)

Directions

  1. Heat olive oil in a large stockpot over medium-low heat. Add jalapeños, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.

  2. Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.

  3. Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.

Cook’s Note

You can use serranos instead of jalapeños, or you can substitute a sliced green bell pepper if you do not want it to be that spicy.

You can garnish with Mexican cheese blend instead of Cheddar.

I used a leftover cooked and shredded Boston butt for this.

Nutrition Facts (per serving)

477 Calories
15g Fat
47g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 477
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 98mg 33%
Sodium 2916mg 127%
Total Carbohydrate 47g 17%
Dietary Fiber 10g 35%
Total Sugars 9g
Protein 39g 79%
Vitamin C 56mg 63%
Calcium 206mg 16%
Iron 7mg 37%
Potassium 839mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.