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    You are in: Home / Recipes / Left over Pork and Black Bean Taco Soup Recipe
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    Left over Pork and Black Bean Taco Soup

    Average Rating:

    2 Total Reviews

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    • on November 28, 2012

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2012

      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!

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    Nutritional Facts for Left over Pork and Black Bean Taco Soup

    Serving Size: 1 (383 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 278.7
     
    Calories from Fat 18
    61%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 858.0 mg
    35%
    Total Carbohydrate 55.7 g
    18%
    Dietary Fiber 11.8 g
    47%
    Sugars 7.6 g
    30%
    Protein 15.1 g
    30%

    The following items or measurements are not included:

    cooked pork

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