Pork & Black Bean Soup

Pork & Black Bean Soup

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  • Prep Time


  • Total Time


  • Servings



  • 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


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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