Ingredients
- 6 cups low-sodium chicken broth
- 1 Tablespoon chopped canned chipotle peppers in adobo, plus 2 Tablespoons adobo sauce
- 2 teaspoons ground cumin
- 1 pound dried black beans, rinsed
- 1 large red onion, chopped
- 4 cloves garlic, finely chopped
- 1 1/2 pounds boneless pork shoulder, trimmed of excess fat
- Kosher salt
- Sour cream, fresh salsa and cilantro, for serving
Preparation
Step 1
1. In a 5 to 6 quart slow cooker, whisk together the chicken broth, chipotles and adobo sauce, and cumin; stir in the beans, onion and garlic.
2. Add the pork and cook, covered, until beans are tender and pork easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.
3. Transfer pork to a bowl and, using a fork, break it into large pieces. Using a handheld immersion blender (or a standard blender), purée half the soup.
4. Stir the pork back into the soup and season with 1 teaspoon salt. Serve with the sour cream, salsa and cilantro, if desired.
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Tips & Techniques:
To freeze leftovers, cool the soup to room temperature, then ladle into freezer-safe containers or resealable bags and freeze for up to 3 months. To thaw, place the container or bag in the refrigerator and let sit overnight. To reheat, transfer the soup to a pot. Cook covered, over medium heat, stirring occasionally, until heated through, 15 minutes.