Pork Tortilla Soup

By Queenbee_47

This is a spin on my Chicken Tortilla soup.

Ingredients

• 3-4 lbs. Pork Shoulder (butt), cut into small chunks
• 1 large Sweet Onion, chopped
• 1 Poblano (pasilla) pepper, seeded and chopped
• 1 can diced Tomatoes (preferably S & W diced w/garlic)
• 1 can Mexican stewed Tomatoes, chopped
• 1 can Black beans, rinsed
• 1 pkg. frozen white corn
• 7-8 cups Chicken broth
• 2 Avocadoes, diced
• 2 tblsp. Paprika
• 2 tblsp. Chili Powder
• 1 tblsp. Cumin
• 1 tsp. Oregano
• 1/2 tsp. cinnamon
• 1/2 tsp. Chipotle powder (or more if you want it spicy)
• 2 tblsp. Olive Oil
• 1/2 to 1 cup Heavy Cream
• Salt and Pepper
• Cheddar Cheese and Sour Cream for garnish
• Tortilla chips, crushed

Preparation

Step 1

In a large pot, heat olive oil over medium high heat and add onions and poblano pepper. Saute about 2 minutes. Season pork with salt and pepper, then add to vegetables. Add all other spices, and brown 2-3 minutes. Then add broth, reduce heat to medium and simmer about 1 ½ hours. Then add corn, both cans of tomatoes, black beans and heavy cream. Taste and add additional salt if needed and check tenderness of the pork. Then add about 2 handfuls of crushed tortillas and diced avocado. Simmer an additional 15 minutes. Served topped with sour cream, cheese and crushed tortilla chips.