Prep 30 mins
Cook 1 hr
A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.
- 8 cups shredded pork
- 2 (28 ounce) canspetite diced tomatoes, with juices
- 1 (28 ounce) can tomato puree
- 8 cups chicken stock
- 3 (16 ounce) cans black beans, drained and rinsed
- 2 (16 ounce) cans corn, drained
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 8 jalapenos (can substitute a sliced green bell pepper for less heat) or 8 serranos, sliced (can substitute a sliced green bell pepper for less heat)
- 1 medium yellow onion, sliced
- half of a large red onion, sliced
- 5 garlic cloves, minced
- 3 tablespoons cumin
- 3 tablespoons chili powder
- 2 tablespoons dried chipotle powder
- 2 (5 g) packets Sazon Goya seasoning
- salt and pepper
- ground cayenne pepper (optional)
- 8 ounces grated cheddar cheese or 8 ounces Mexican blend cheese
- 3 sliced scallions
- 1 bunch fresh choppped cilantro
- 8 ounces sour cream
- Put sliced red and yellow bell peppers, sliced jalepenos/serranos, sliced yellow and red onion, minced garlic cloves in large stock pot. Toss vegetables with 2 tablespoons olive oil. Sweat vegetables over medium low to low heat about 5 minutes, stirring occaisionally.
- Add petite diced tomatoes, tomato puree, and chicken stock. Stir.
- Increase heat to medium/medium high until it comes to boil. Then, lower heat to simmer.
- Add the drained and rinsed black beans, corn, and the pork.
- Season with cumin, chili powder, chipolte chili powder, salt and peeper 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 and fresh cilantro and a dallop of sour cream.