Pork and Sweet Potato Chili

I'm always looking for ways to repurpose leftovers around here. Afterall when you cook as much as we do and there's just an audience of two, there's usually always something left over. As a result I've become rather creative, if you know what I mean. 

As an example, take Big Guy's slow cooker spicy country ribs that we had a while ago. I've been thinking about various ways to use the remains of them and pulled the container out of the freezer yesterday. Originally I thought about carnitas - crisping up the meat on the flat top grill and making tacos loaded with guacamole, salsa and slaw but then the wonderful gravy would have gone to waste. That would have been tragic because honestly, in my opinion that's where all the flavor is.

I could have put the whole thing into a casserole dish, added a few veggies, put a crust on it and called it a pot pie too and you all know how I love me some pot pie like this one, but something different was in the cards. 

Instead I sauteed some onion and garlic, added sweet potatoes and a couple of roasted fresh green Hatch chiles, some chipotle chile powder and a can each of drained pinto beans and diced tomatoes and the country ribs morphed into a pot of glorious spicy and totally satisfying chili.

So listen, are you wondering if it tasted like leftovers? Not on your life! 

Pork and Sweet Potato Chili (an original from JBug’s Kitchen Antics)

Half a recipe of Slow Cooker Spicy Country Ribs with Gravy

2 tablespoons olive oil

1 large onion chopped

2 cloves garlic, minced

2 teaspoons chipotle chili powder

1 tablespoon Knorr tomato bouillon (optional)

1 large sweet potato or yam, peeled and diced

2 diced roasted Hatch chiles, skin and seeds removed

1 14 ounce can diced tomatoes with juice

1 – 14 ounce can pinto beans, drained and rinsed

2/3 cup low sodium chicken stock

1 tablespoon cornstarch mixed with 1/4 cup water

Sour cream, hot sauce and mango salsa as garnish

Warmed corn tortillas (optional)

Heat a large pot over medium high heat. Add olive oil and when hot add onion and garlic. Sauté until onion has softened. Stir in chipotle chili powder, bouillon if using, sweet potato, green chiles, tomatoes and chicken stock. Cook, covered for 10 minutes or until potatoes are soft. Add leftover country ribs with gravy and drained pinto beans. Heat to a simmer and taste for seasoning. If desired, thicken mixture with cornstarch/water slurry and cook for additional 3 or 4 minutes or until mixture boils. Serve with sour cream, hot sauce and salsa with corn tortillas on the side. Makes 4 to 6 servings.

A year ago - Chicken Parmigiana

Two year's ago -  Mac and Cheese

Comments

[Lorraine]

You sure know your way around leftovers my friend. What a great idea making a chili with pork and sweet potatoes. Stick to the ribs goodness.

[June]

Thanks Lorraine. It does taste great but there's one problem. What do we do with the leftovers?

[Lea]

That is a fabulous use of leftovers - and as to what to do with those leftovers - package them up and label them well for a day when you DON"T want to cook anything for lunch and pull them out and enjoy them as is! Hmmm - could be a time when the Big Guy is out of town - you could maybe throw a handful of peas in there... hehehehe

[June]

Lea - Peas sound great! I may have to do that and put one in his lunch just to see/hear the reaction. Ya' gotta keep 'em on their toes, right?