Spicy Pulled Pork and White Bean Soup

I’m pretty regularly playing around in my kitchen and developing new recipes.  I’ve got a whole Evernote Notebook devoted to ideas–stuff to convert to gluten or dairy free or just “ooo, this might be good”.  Usually I have a bit of lead time such that I’ve got a few recipes in the hopper, as it were, to post while I’m working on new things.  This weekend I ran out.   Not of ideas, never that, but just stuff that I’d already refined and taken pics of (kind of a requirement for food blogging).  Whoops.  So this spicy pulled pork and white bean soup was my “what can I fix that’s fast and easy” concept that happened to come together quickly and very deliciously.  Soups are often like that, which is one of the things I love about them.  In any event, this was quite tasty.  You could dress it with sour cream, cheese, and tortilla chips (which is usually the default with any mexi-themed dish in our house), but it’s perfectly flavorful without them.  Serves 4.

spicy pulled pork and white bean soup

Ingredients:

  • 1 lb pulled pork (pick some up from your local barbeque place or make your own)
  • 2 anaheim chilis (or poblano peppers–groceries often seem to get these confused), seeded with ribs removed, diced
  • 1 sweet onion, diced
  • 3 cups chicken stock
  • 1 can white beans, rinsed and drained
  • 1 tbsp garlic
  • 2 tsp cumin
  • 1 tsp smoked salt (or sea salt if you don’t have the smoked)
  • 1/2 tsp cayenne pepper
  • olive oil
Directions:
  1. Drizzle some olive oil in a dutch oven and heat over medium.
  2. Add the onions and chilis and saute until they start to brown a bit and the onions are going translucent.  If you want to do this in the crock pot, now’s the time to transfer everything.
  3. Add the chicken stock, pork, garlic, cumin, salt, and cayenne papper.
  4. Simmer for approximately half an hour (or 4 hours on low in the crock pot)
  5. Add the beans and simmer for another 10-15 minutes (or a half hour in the crock pot).

 

 

Spicy Pulled Pork and White Bean Soup
 
I'm pretty regularly playing around in my kitchen and developing new recipes. I've got a whole Evernote Notebook devoted to ideas--stuff to convert to gluten or dairy free or just "ooo, this might be good". Usually I have a bit of lead time such that I've got a few recipes in the hopper, as it were, to post while I'm working on new things. This weekend I ran out. Not of ideas, never that, but just stuff that I'd already refined and taken pics of (kind of a requirement for food blogging). Whoops. So this spicy pulled pork and white bean soup was my "what can I fix that's fast and easy" concept that happened to come together quickly and very deliciously. Soups are often like that, which is one of the things I love about them. In any event, this was quite tasty. You could dress it with sour cream, cheese, and tortilla chips (which is usually the default with any mexi-themed dish in our house), but it's perfectly flavorful without them. Serves 4.
Author:
Recipe type: Soup/Stews/Chowders
Cuisine: Gluten and Dairy Free
Ingredients
  • 1 lb pulled pork (pick some up from your local barbeque place or
  • make your own
  • )
  • 2 anaheim chilis (or poblano peppers--groceries often seem to get these confused), seeded with ribs removed, diced
  • 1 sweet onion, diced
  • 3 cups chicken stock
  • 1 can white beans, rinsed and drained
  • 1 tbsp garlic
  • 2 tsp cumin
  • 1 tsp smoked salt (or sea salt if you don't have the smoked)
  • ½ tsp cayenne pepper
  • olive oil
Instructions
  1. Drizzle some olive oil in a dutch oven and heat over medium.
  2. Add the onions and chilis and saute until they start to brown a bit and the onions are going translucent. If you want to do this in the crock pot, now's the time to transfer everything.
  3. Add the chicken stock, pork, garlic, cumin, salt, and cayenne papper.
  4. Simmer for approximately half an hour (or 4 hours on low in the crock pot)
  5. Add the beans and simmer for another 10-15 minutes (or a half hour in the crock pot).

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge