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Ingredients
- 6 C chicken broth
- 1 large onion, chopped
- 4 cloves garlic, finery chopped
- 1 Tbl. chopped canned chipotle in adobo sauce, plus 2 Tbl. sauce
- 2 tsp. ground cumin
- 1 lb. dried black beans, rinsed
- 1-1/2 lb. pork shoulder, trimmed of fat
- salt
- sour cream
- fresh salsa
Preparation
Step 1
Soak beans over night Put beans,pork and rest of ingredients in crockpot; cook, covered, until beans are tender and pork easily pulls
apart, 8 hours on low or 6 hours on high. Transfer pork to a bowl and, using a fork, break into
large pieces. Puree 1/2 soup in a blender and stir back in. Stir in the pork back into the
soup and season with salt serve with sour cream and salsa.
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