Southwestern Pork Soup (For Crock Pot)
- Reviews 5
Ready In: 6 hrs 10 mins
Serves: 8
Ingredients
- 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
- 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.
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