Southwestern Pork Soup (For Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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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. 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:
1. 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).
2. Stir to combine.
3. Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
4. 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.
5. Serve with some chips and a sprinkling of cheese too if desired.
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