Pork and beans from leftover pulled pork

Dice a quarter onion.

Sweat the onion in a little oil in a saucepan over moderate heat with a little salt, which draws out moisture so the cells collapse and soften.

Roughly chop the cilantro, stems included.

Add the canned chopped green chilies, then the pulled pork, about equal parts with the beans, and let it melt down.

Add the pinto beans with their liquid. Measure the chicken stock into the bean can, swirl, and add.

Simmer until thick, about 10 minutes.

Stir in the cilantro. Serve with corn tortillas, flour tortillas or cornbread.