This is a hidden gem of a recipe..so glad I tried it! I had about half of a cooked pork roast left and didn't really want BBQ sandwiches all week so when I found this, it seemed perfect. I used chicken stock and canned beans and cooked for about 45 min with a little masa harina so it was a nice thick soup. The leftovers probably won't make it to the freezer, but they might fill a few tortillas. This is the newest addition to my cookbook, thanks!
This is a great way to use up leftover pork. It has all the flavors of a good chili from the salsa, cumin, and chili powder, and lots of texture from the corn and beans. I used chicken stock instead of water, but otherwise made as written. I'd like it to be a tad bit thicker, but that's easily solved with a bit of cornstarch and water. Yummy!
What a nice way to use up a left over pork roast! I used 1 can of chicken broth with garlic and 1 can of beef broth in place of most of the water. Also had about 2 Tablespoons of tomato paste in the freezer, so I just used that in stead of the 4 Tablespoons called for. I rinsed and drained the canned black beans before adding to the pot, but other than that I followed the directions exactly. I found that I didn't even need to add any salt. A very tasty and forgiving recipe. I'm sure my husband will love it!
Wow! I'm so glad I stumbled upon this recipe while looking for something to do with leftover pork roast! I served the soup with cheesy quesadillas and My teenaged boys loved it and said it filled them up (surprise). What a great, hearty soup for a weekday night! I will definately make this again.
Delicious! I was fresh out of seasoning so I substituted with some organic hot sauce. I used 6oz of tomato paste and the consistency was perfect. My son finished the entire bowl!