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."
 
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Ready In:
1hr 30mins
Ingredients:
23
Yields:
1 large stock pot
Serves:
12-16
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ingredients

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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 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.

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