Recipe by HeatherFeather
This is a great soup, so flavorful and so easy. Even though the avocado, lime juice and cilantro are "garnishes," the flavor of the lime and the cilantro especially is very key to the balance of flavors. This is good enough for company, really yummy. I think you probably could get away with using chicken meat in this too, although I tried this using the pork. Another find from the Robin Miller show, with my adjustments.
Top Review by seal angel
We thought this was very good soup. I love that it goes in the crockpot. I went to three different stores looking for that ancho chili powder but couldn't find it anywhere. So I used regular chili pepper instead. And added a little bit of red pepper flakes. I thought it need a little bit more flavor so I added sirachi in mine. I don't know if it was because I didn't have that other chili powder. I also think that next time I will add a small can of hominy since it reminds me so much of pozole. I sent some to my sick neighbor and she loved it. She said she felt like she was eating a carnitas taco minus the lettuce. She asked for the reciepe. We did eat it with tostadas and I added a dollop of sour cream to every bowl. Thanks for the reciepe!
- 1 -1 1⁄2 lb pork tenderloin, cut into 1-inch pieces
- 1 cup onion, chopped
- 1 green bell pepper (I used an orange one)
- 1 jalapeno pepper, seeded and minced
- 2 -4 teaspoons garlic, minced
- 1 teaspoon dried ancho chile powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 5 cups reduced-sodium chicken broth
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can pinto beans, rinsed and drained
- 1 avocado, diced, for garnish
- 1 cup fresh cilantro, chopped, garnish
- 1 lime, juice of, to 2 garnish
- cheddar cheese, shredded, garnish (optional)
- tortilla chips, garnish (optional)
Directions See How It's Made
- In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeño, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper (measuring both the salt and pepper with real measuring spoons, leveled).
- Stir to combine.
- Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- When ready to serve, test for seasonings, then ladle soup into bowls and top with avocado, some cilantro, and a squirt or two of lime juice over each serving.
- Serve with some chips and a sprinkling of cheese too if desired.