SPD

Southwestern Style Pork Soup

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Almost 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! It's great with crackers or your favorite tortilla chips.

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Pittsburgh, PA

Time needed

10 min preparation + 60 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 6 C. shredded pork
  • 2 28-oz. cans petite diced tomatoes, with juices
  • 1 28-oz. can tomato puree
  • 8 C. chicken stock
  • 3 15-oz. cans black beans, drained and rinsed
  • 2 16-oz. cans corn, drained
  • 2 Tbs. olive oil
  • 1 lg. red bell pepper, sliced
  • 1 lg. yellow bell pepper, sliced
  • 8 jalapenos or Serranos, sliced (can substitute a sliced green bell pepper if you do not want it to be that spicy)
  • 1 med. onion, sliced
  • 1/2 lg. red onion, sliced
  • 5 garlic cloves, minced
  • 4 Tbs. cumin
  • 3 Tbs. chili powder
  • 1 Tbs. chipotle chili powder
  • 2 packets Spanish-style seasoning
  • salt and pepper, to taste
  • ground cayenne pepper, to taste (optional)
  • garnish (optional)
  • 8 oz. grated cheddar or Mexican cheese mix
  • 3 sliced scallions
  • 1 bunch fresh chopped cilantro
  • sour cream

Directions

Put sliced red and yellow bell peppers, sliced jalepenos/Serranos, sliced yellow and red onion and minced garlic cloves in large stock pot. Toss vegetables with 2 Tbs. olive oil. Sweat vegetables over medium/low to low heat for about 5 minutes, stirring occasionally. Add petite diced tomatoes, tomato puree and chicken stock. Stir. Increase heat to medium/medium high until it comes to a boil. Then, lower heat to simmer. Add the drained and rinsed black beans, corn and pork. Season with cumin, chili powder, chipotle chili powder, salt and pepper and the optional ground cayenne pepper. Simmer for about 45 minutes or longer, stirring occasionally until soup reaches desired consistency. Serve in bowls. If desired, garnish by sprinkling with desired amount of shredded cheese, scallions, fresh cilantro and a dollop of sour cream.