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.
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
- Drizzle some olive oil in a dutch oven and heat over medium.
- 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.
- Add the chicken stock, pork, garlic, cumin, salt, and cayenne papper.
- Simmer for approximately half an hour (or 4 hours on low in the crock pot)
- Add the beans and simmer for another 10-15 minutes (or a half hour in the crock pot).
- 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
- Drizzle some olive oil in a dutch oven and heat over medium.
- 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.
- Add the chicken stock, pork, garlic, cumin, salt, and cayenne papper.
- Simmer for approximately half an hour (or 4 hours on low in the crock pot)
- Add the beans and simmer for another 10-15 minutes (or a half hour in the crock pot).