In a large heavy pot, heat the vegetable oil over medium heat and add the onion and bell pepper. Sprinkle with kosher salt and let cook until soft and translucent.

Add minced garlic to onion and cook 30 seconds, or until fragrant.

Add the pulled pork to the onion/peppers/garlic and warm about 5 minutes.

Add the salsa to the pork and onions and lower heat to a simmer.

Rinse, drain, and add the beans.

Add the chicken stock, put a lid on the chili and simmer for 30 minutes, or until everything is heated thoroughly.

Add the cumin and chili powder and then season to taste with kosher salt, and extra chili powder if needed.

Garnish with cilantro, tortilla chips, sour cream, avocado and serve immediately.

Alternative crock pot directions:
put all ingredients except garnishes into crockpot. if using raw chicken- cut into chunks, cook on low 6-8 hours. if using pre-cooked chicken- cook on low ~4 hours or until everything is heated through and flavors have mingled.