Southwestern Style Swine Stoup
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.
Yield
16 servingsPrep
15 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
pulled pork
|
* |
| 56 | ounces |
tomatoes, canned with juice
diced |
|
| 28 | ounces |
tomato purée (passata)
|
|
| 8 | cups |
chicken broth
|
|
| 45 | ounces |
black beans
rinsed and drained |
|
| 32 | ounces |
corn kernels, canned
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | whole |
sweet red bell peppers
sliced |
*
|
| 1 | whole |
sweet yellow bell peppers
sliced |
*
|
| 8 | whole |
serrano chiles
thinly sliced - can substitute green bell pepper to reduce heat |
*
|
| 1 | whole |
yellow onion
sliced |
*
|
| 1 | small |
red onion
sliced |
|
| 5 | cloves |
garlic
minced |
|
| 4 | tablespoons |
cumin
|
|
| 4 | tablespoons |
chili powder
|
|
| 2 | tablespoons |
chipotle chili peppers
(Powder) |
*
|
| 2 | envelopes |
sazon
(Sazon Goya Seasoning) |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
cayenne pepper
(cayenne powder to taste) |
*
|
| 8 | ounces |
mexican cheese
optional topping |
* |
| 8 | ounces |
sour cream, light
optional topping |
|
| 4 | whole |
scallions, spring or green onions
sliced - optional topping |
*
|
| 1 | bunch |
cilantro
chopped - optional topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
pulled pork
|
* |
| 1618.4 | ml/g |
tomatoes, canned with juice
diced |
|
| 809.2 | ml/g |
tomato purée (passata)
|
|
| 1.9 | l |
chicken broth
|
|
| 1300.5 | ml/g |
black beans
rinsed and drained |
|
| 924.8 | ml/g |
corn kernels, canned
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | whole |
sweet red bell peppers
sliced |
*
|
| 1 | whole |
sweet yellow bell peppers
sliced |
*
|
| 8 | whole |
serrano chiles
thinly sliced - can substitute green bell pepper to reduce heat |
*
|
| 1 | whole |
yellow onion
sliced |
*
|
| 1 | small |
red onion
sliced |
|
| 5 | cloves |
garlic
minced |
|
| 6E+1 | ml |
cumin
|
|
| 6E+1 | ml |
chili powder
|
|
| 3E+1 | ml |
chipotle chili peppers
(Powder) |
*
|
| 2 | envelopes |
sazon
(Sazon Goya Seasoning) |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
cayenne pepper
(cayenne powder to taste) |
*
|
| 231.2 | ml/g |
mexican cheese
optional topping |
* |
| 231.2 | ml/g |
sour cream, light
optional topping |
|
| 4 | whole |
scallions, spring or green onions
sliced - optional topping |
*
|
| 1 | bunch |
cilantro
chopped - optional topping |
*
|
Directions
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 purée, 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.
