Pork & Black Bean Soup
By atticus27
Ingredients
- 6 cups low-sodium chicken broth
- 1 large red onion, chopped
- 4 cloves garlic, finely chopped
- 1 T bsp chopped canned chipotle chiles in adobo sauce, plus 2 Tbsp sauce
- 2 tsp ground cumin
- 1 lb dried black beans, rinsed
- 11 ⁄2 lb boneless pork shoulder, trimmed of excess fat
- Kosher salt
- Sour cream, refrigerated fresh salsa and fresh cilantro, for serving
- Recipe Preparation
Details
Preparation time 10mins
Cooking time 18mins
Adapted from womansday.com
Preparation
Step 1
1. In a 6-qt slow cooker, combine the chicken broth, onion, garlic, chiles, adobo sauce and cumin.
2. Add the beans and pork; cook, covered, until beans are tender and pork easily pulls apart, 8 hours on low or 6 hours on high.
3. Transfer pork to a bowl and, using a fork, break into large pieces. Using a handheld immersion blender, purée half the soup. (Alternatively, purée half the soup in a standard blender and stir it back in.)
4. Stir the pork back into the soup and season with 1 tsp salt. Serve with the sour cream, salsa and cilantro, if desired.
Tip: 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.
Related Recipes: Entrees, Soups/Stews, Beans/Legumes, Pork, Slow Cook, Fall, Super Bowl, Winter
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