Pulled Pork Chorizo Chilli: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine the smoky tenderness of slow-cooked pulled pork mingling harmoniously with the vibrant, spicy kick of chorizo, all simmered in a rich, deeply flavorful chilli. This isn’t just any chilli; it’s a symphony of textures and tastes that will redefine your understanding of comfort food.

Chilli, in its various forms, has a rich history, tracing back to ancient civilizations in the Americas. While the exact origins of combining pork and chorizo in a chilli are harder to pinpoint, this modern twist draws inspiration from the bold flavors of both Mexican and Southern American cuisines. It’s a fusion that celebrates the love of slow-cooked meats and the fiery allure of chilli peppers.

People adore this pulled pork chorizo chilli for its incredible depth of flavor. The pulled pork provides a melt-in-your-mouth tenderness, while the chorizo adds a delightful spiciness and a satisfying, slightly greasy texture. The combination is simply irresistible! Plus, it’s a relatively hands-off dish, perfect for a weekend gathering or a cozy weeknight meal. You can easily adjust the spice level to your preference, making it a crowd-pleaser for everyone. So, gather your ingredients, and let’s create a pulled pork chorizo chilli that will become a new family favorite!

Ingredients:

For the Pulled Pork:

3 lbs Pork Shoulder (Boston Butt), bone-in or boneless
2 tbsp Smoked Paprika
1 tbsp Chili Powder
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tsp Dried Oregano
1 tsp Ground Cumin
1/2 tsp Cayenne Pepper (optional, for heat)
2 tbsp Brown Sugar
1 tbsp Kosher Salt
1 tsp Black Pepper
1 cup Chicken Broth
2 tbsp Apple Cider Vinegar

For the Chorizo Chilli:

1 lb Mexican Chorizo, removed from casing
1 large Onion, chopped
2 Bell Peppers (any color), chopped
4 cloves Garlic, minced
1 Jalapeño, seeded and minced (optional, for heat)
1 (28 oz) can Crushed Tomatoes
1 (15 oz) can Tomato Sauce
1 (15 oz) can Diced Tomatoes, undrained
1 (15 oz) can Kidney Beans, drained and rinsed
1 (15 oz) can Black Beans, drained and rinsed
1 (15 oz) can Pinto Beans, drained and rinsed
2 tbsp Chili Powder
1 tbsp Ground Cumin
1 tbsp Smoked Paprika
1 tsp Dried Oregano
1/2 tsp Cayenne Pepper (optional, for heat)
1 tsp Cocoa Powder (unsweetened)
1 tbsp Brown Sugar
1 cup Beef Broth
Salt and Pepper to taste
2 tbsp Olive Oil

Optional Toppings:

Shredded Cheddar Cheese
Sour Cream or Greek Yogurt
Chopped Green Onions
Diced Avocado
Cilantro
Hot Sauce
Tortilla Chips

Preparing the Pulled Pork:

Prepare the Pork Rub: In a small bowl, combine the smoked paprika, chili powder, garlic powder, onion powder, dried oregano, ground cumin, cayenne pepper (if using), brown sugar, salt, and black pepper. Mix well to ensure all spices are evenly distributed.
Rub the Pork: Generously rub the spice mixture all over the pork shoulder, ensuring every surface is well coated. Massage the rub into the meat for a few minutes to help it adhere.
Sear the Pork (Optional): This step is optional but adds a nice depth of flavor. Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil or vegetable oil. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. This helps to develop a flavorful crust.
Slow Cook the Pork: Place the seasoned pork shoulder in a slow cooker (crock-pot). Pour the chicken broth and apple cider vinegar over the pork.
Cook on Low: Cover the slow cooker and cook on low for 8-10 hours, or until the pork is very tender and easily shreds with a fork. The internal temperature should reach at least 195°F (90°C).
Shred the Pork: Once the pork is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces. Discard any excess fat or bone.
Reserve the Cooking Liquid: Don’t discard the liquid from the slow cooker! This is full of flavor. Skim off any excess fat, and reserve about 1 cup of the liquid to add back to the shredded pork if it seems dry.

Making the Chorizo Chilli:

Cook the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease.
Sauté the Vegetables: Add the chopped onion and bell peppers to the pot with the cooked chorizo. Cook until the vegetables are softened, about 5-7 minutes.
Add Garlic and Jalapeño: Add the minced garlic and jalapeño (if using) to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic.
Add Tomatoes and Spices: Stir in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained). Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), cocoa powder, and brown sugar. Stir well to combine.
Add Beans and Broth: Add the kidney beans, black beans, and pinto beans to the pot. Pour in the beef broth. Stir well to combine all the ingredients.
Simmer the Chilli: Bring the chilli to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1-2 hours. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
Season to Taste: After simmering, taste the chilli and season with salt and pepper as needed. Adjust the spices to your preference. If you want it spicier, add more cayenne pepper or hot sauce.

Combining Pulled Pork and Chorizo Chilli:

Add Pulled Pork to Chilli: Stir the shredded pulled pork into the chorizo chilli. Make sure the pork is evenly distributed throughout the chilli.
Simmer Together: Continue to simmer the chilli with the pulled pork for another 15-20 minutes, allowing the flavors to meld together even further. This step is crucial for creating a cohesive and flavorful dish.
Adjust Consistency (Optional): If the chilli is too thick, add a little more beef broth or water to reach your desired consistency. If it’s too thin, simmer uncovered for a bit longer to allow some of the liquid to evaporate.

Serving the Pulled Pork Chorizo Chilli:

Serve Hot: Ladle the pulled pork chorizo chilli into bowls and serve hot.
Add Toppings: Offer a variety of toppings for your guests to customize their bowls. Some popular options include shredded cheddar cheese, sour cream or Greek yogurt, chopped green onions, diced avocado, cilantro, and hot sauce.
Serve with Sides: Serve the chilli with tortilla chips, cornbread, or a side salad for a complete meal.

Tips and Variations:

Spice Level: Adjust the amount of cayenne pepper and jalapeño to control the spice level of the chilli. If you prefer a milder chilli, omit the cayenne pepper and jalapeño altogether.
Bean Variations: Feel free to substitute other types of beans, such as cannellini beans or great northern beans, for the kidney, black, and pinto beans.
Vegetarian Option: To make a vegetarian version, omit the chorizo and pulled pork and add more vegetables, such as diced sweet potatoes, corn, or zucchini. You can also use vegetable broth instead of beef broth.
Slow Cooker Method: You can also make the entire chilli in a slow cooker. After cooking the chorizo and vegetables in a skillet, transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the shredded pulled pork during the last hour of cooking.
Freezing Instructions: This chilli freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Instructions: Reheat the chilli in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
Smoked Pulled Pork: For an even smokier flavor, consider smoking the pork shoulder before shredding it and adding it to the chilli. Smoke the pork shoulder at 225°F (107°C) for several hours until it reaches an internal temperature of 195°F (90°C).
Adding Beer: For a richer flavor, add a bottle of your favorite dark beer (like a stout or porter) to the chilli along with the beef broth. The beer will add depth and complexity to the flavor profile.
Using Fresh Herbs: While dried oregano

Conclusion:

So there you have it! This Pulled Pork Chorizo Chilli is truly a game-changer. It’s the kind of dish that will have everyone asking for seconds (and the recipe!). The smoky sweetness of the pulled pork, combined with the spicy kick of the chorizo, creates a flavor explosion that’s both comforting and exciting. It’s a must-try because it’s incredibly easy to make, uses readily available ingredients, and delivers restaurant-quality results right in your own kitchen. Trust me, once you taste this, you’ll be adding it to your regular rotation.

But the best part? It’s incredibly versatile! I love serving it over a bed of creamy polenta for a hearty and satisfying meal. You could also spoon it into crispy tortilla bowls for a fun and interactive dinner. For a lighter option, try topping a baked sweet potato with a generous helping of the chilli and a dollop of Greek yogurt. And if you’re feeling adventurous, why not use it as a filling for tacos or burritos? The possibilities are endless!

Here are a few more serving suggestions and variations to get your creative juices flowing:

* Toppings Galore: Set up a toppings bar with shredded cheese (cheddar, Monterey Jack, or pepper jack would all be fantastic), sour cream, chopped cilantro, diced red onion, sliced avocado, and a squeeze of lime. Let everyone customize their own bowl!
* Spice It Up (or Tone It Down): If you’re a spice lover, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chilli while it’s simmering. If you prefer a milder flavor, reduce the amount of chorizo or use a mild chorizo instead of a spicy one. You can also add a touch of brown sugar to balance the heat.
* Bean There, Done That: Feel free to experiment with different types of beans. Black beans, kidney beans, pinto beans, or even cannellini beans would all work well in this recipe. Just be sure to rinse and drain them before adding them to the pot.
* Vegetarian Option: While this recipe is centered around meat, you can easily adapt it to be vegetarian by substituting the pulled pork with crumbled tempeh or a hearty mix of vegetables like mushrooms, zucchini, and bell peppers. Just be sure to adjust the cooking time accordingly.
* Make It Ahead: This chilli is even better the next day, as the flavors have time to meld together. So feel free to make it a day or two in advance and store it in the refrigerator. It’s perfect for meal prepping or for those busy weeknights when you don’t have a lot of time to cook.

I’m so excited for you to try this Pulled Pork Chorizo Chilli! It’s a guaranteed crowd-pleaser and a surefire way to impress your friends and family. Don’t be afraid to get creative and experiment with different variations to find your perfect combination.

Now it’s your turn! I encourage you to give this recipe a try and let me know what you think. Share your photos and comments on social media using [Your Hashtag Here] I can’t wait to see your creations! And if you have any questions or suggestions, feel free to leave them in the comments below. Happy cooking! I know you’ll love this pulled pork chorizo chilli as much as I do!
Pulled Pork Chorizo Chilli: The Ultimate Recipe for Flavor

Hearty and flavorful chili featuring tender, slow-cooked pulled pork and spicy Mexican chorizo, simmered with beans, tomatoes, and a blend of Southwestern spices. A crowd-pleasing comfort food perfect for any occasion!

Prep Time30 minutes

Cook Time140 minutes

Total Time645 minutes

Category: Dinner

Yield: 8-10 servings

Save This Recipe

Ingredients
- 3 lbs Pork Shoulder (Boston Butt), bone-in or boneless
- 2 tbsp Smoked Paprika
- 1 tbsp Chili Powder
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1/2 tsp Cayenne Pepper (optional, for heat)
- 2 tbsp Brown Sugar
- 1 tbsp Kosher Salt
- 1 tsp Black Pepper
- 1 cup Chicken Broth
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Olive Oil
- 1 lb Mexican Chorizo, removed from casing
- 1 large Onion, chopped
- 2 Bell Peppers (any color), chopped
- 4 cloves Garlic, minced
- 1 Jalapeño, seeded and minced (optional, for heat)
- 1 (28 oz) can Crushed Tomatoes
- 1 (15 oz) can Tomato Sauce
- 1 (15 oz) can Diced Tomatoes, undrained
- 1 (15 oz) can Kidney Beans, drained and rinsed
- 1 (15 oz) can Black Beans, drained and rinsed
- 1 (15 oz) can Pinto Beans, drained and rinsed
- 2 tbsp Chili Powder
- 1 tbsp Ground Cumin
- 1 tbsp Smoked Paprika
- 1 tsp Dried Oregano
- 1/2 tsp Cayenne Pepper (optional, for heat)
- 1 tsp Cocoa Powder (unsweetened)
- 1 tbsp Brown Sugar
- 1 cup Beef Broth
- Salt and Pepper to taste
- Shredded Cheddar Cheese
- Sour Cream or Greek Yogurt
- Chopped Green Onions
- Diced Avocado
- Cilantro
- Hot Sauce
- Tortilla Chips
Instructions
1. Prepare the Pork Rub: In a small bowl, combine the smoked paprika, chili powder, garlic powder, onion powder, dried oregano, ground cumin, cayenne pepper (if using), brown sugar, salt, and black pepper. Mix well to ensure all spices are evenly distributed.
2. Rub the Pork: Generously rub the spice mixture all over the pork shoulder, ensuring every surface is well coated. Massage the rub into the meat for a few minutes to help it adhere.
3. Sear the Pork (Optional): This step is optional but adds a nice depth of flavor. Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil or vegetable oil. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. This helps to develop a flavorful crust.
4. Slow Cook the Pork: Place the seasoned pork shoulder in a slow cooker (crock-pot). Pour the chicken broth and apple cider vinegar over the pork.
5. Cook on Low: Cover the slow cooker and cook on low for 8-10 hours, or until the pork is very tender and easily shreds with a fork. The internal temperature should reach at least 195°F (90°C).
6. Shred the Pork: Once the pork is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces. Discard any excess fat or bone.
7. Reserve the Cooking Liquid: Don’t discard the liquid from the slow cooker! This is full of flavor. Skim off any excess fat, and reserve about 1 cup of the liquid to add back to the shredded pork if it seems dry.
8. Cook the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease.
9. Sauté the Vegetables: Add the chopped onion and bell peppers to the pot with the cooked chorizo. Cook until the vegetables are softened, about 5-7 minutes.
10. Add Garlic and Jalapeño: Add the minced garlic and jalapeño (if using) to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic.
11. Add Tomatoes and Spices: Stir in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained). Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), cocoa powder, and brown sugar. Stir well to combine.
12. Add Beans and Broth: Add the kidney beans, black beans, and pinto beans to the pot. Pour in the beef broth. Stir well to combine all the ingredients.
13. Simmer the Chilli: Bring the chilli to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1-2 hours. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
14. Season to Taste: After simmering, taste the chilli and season with salt and pepper as needed. Adjust the spices to your preference. If you want it spicier, add more cayenne pepper or hot sauce.
15. Add Pulled Pork to Chilli: Stir the shredded pulled pork into the chorizo chilli. Make sure the pork is evenly distributed throughout the chilli.
16. Simmer Together: Continue to simmer the chilli with the pulled pork for another 15-20 minutes, allowing the flavors to meld together even further. This step is crucial for creating a cohesive and flavorful dish.
17. Adjust Consistency (Optional): If the chilli is too thick, add a little more beef broth or water to reach your desired consistency. If it’s too thin, simmer uncovered for a bit longer to allow some of the liquid to evaporate.
18. Serve Hot: Ladle the pulled pork chorizo chilli into bowls and serve hot.
19. Add Toppings: Offer a variety of toppings for your guests to customize their bowls. Some popular options include shredded cheddar cheese, sour cream or Greek yogurt, chopped green onions, diced avocado, cilantro, and hot sauce.
20. Serve with Sides: Serve the chilli with tortilla chips, cornbread, or a side salad for a complete meal.
Notes
- Spice Level: Adjust the amount of cayenne pepper and jalapeño to control the spice level of the chilli. If you prefer a milder chilli, omit the cayenne pepper and jalapeño altogether.
- Bean Variations: Feel free to substitute other types of beans, such as cannellini beans or great northern beans, for the kidney, black, and pinto beans.
- Vegetarian Option: To make a vegetarian version, omit the chorizo and pulled pork and add more vegetables, such as diced sweet potatoes, corn, or zucchini. You can also use vegetable broth instead of beef broth.
- Slow Cooker Method: You can also make the entire chilli in a slow cooker. After cooking the chorizo and vegetables in a skillet, transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the shredded pulled pork during the last hour of cooking.
- Freezing Instructions: This chilli freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating Instructions: Reheat the chilli in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
- Smoked Pulled Pork: For an even smokier flavor, consider smoking the pork shoulder before shredding it and adding it to the chilli. Smoke the pork shoulder at 225°F (107°C) for several hours until it reaches an internal temperature of 195°F (90°C).
- Adding Beer: For a richer flavor, add a bottle of your favorite dark beer (like a stout or porter) to the chilli along with the beef broth. The beer will add depth and complexity to the flavor profile.
- Using Fresh Herbs: While dried oregano is called for in this recipe, fresh oregano can be substituted. Use 1 tablespoon of fresh oregano for every teaspoon of dried oregano.