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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes twelve servings.
Ingredients
5 cups shredded pork (I use Boston butt roast)
2 28 ounce cans petite diced tomatos, 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 jalepenos or serranos, sliced (can substitute a sliced green bell pepper if you do not want it to be that spicy)
1 medium onion, sliced
Half of a large red onion, sliced
5 garlic cloves,minced
2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon chipotle chili powder
2 pouches Sazon seasoning
Salt and pepper to taste
Ground cayenne pepper to taste (optional)
Garnish (Optional)
8 oz grated cheddar or mexican cheese mix
3 sliced scallions
1 bunch fresh choppped cilantro
Sour cream
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.
Garnish by sprinkling with desired amount of shredded cheese, scallions and fresh cilantro and a dallop of sour cream.
Southwestern Swine Stoup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes twelve servings.
Ingredients
5 cups shredded pork (I use Boston butt roast)
2 28 ounce cans petite diced tomatos, 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 jalepenos or serranos, sliced (can substitute a sliced green bell pepper if you do not want it to be that spicy)
1 medium onion, sliced
Half of a large red onion, sliced
5 garlic cloves,minced
2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon chipotle chili powder
2 pouches Sazon seasoning
Salt and pepper to taste
Ground cayenne pepper to taste (optional)
Garnish (Optional)
8 oz grated cheddar or mexican cheese mix
3 sliced scallions
1 bunch fresh choppped cilantro
Sour cream
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.
Garnish by sprinkling with desired amount of shredded cheese, scallions and fresh cilantro and a dallop of sour cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.