Tested till perfect Southwest Pulled Pork Chili Soup

Southwest Pulled Pork Chili Soup

This hearty soup-stew version of pulled pork has a rich, smoky tomato broth with a little kick. Pair it with Cornmeal Green Onion Biscuits for a classic combination.

By Adell Shneer, Matthew Kimura and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2009

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10 to 12


  • 4 4sweet green peppersweet green peppers
  • 4 4jalapeño pepperjalapeño peppers
  • 2 tbsp 2tbspolive oil or vegetabIe oil
  • 2 2oniononions, chopped
  • 3 3cloves garlic, minced
  • 1 tbsp 1tbsptomato paste
  • 1-1/2 tsp 1-1/2tspancho chilieancho chilies or chili powder
  • 1 tsp 1tspsalt
  • 1 tsp 1tspground cumin

Pulled Pork Stock

  • 2-1/2 lb 2-1/2lbpork shoulder
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 tbsp 1tbspolive oil
  • 6 cups 6cupswater
  • 1-1/2 cups 1-1/2cupsstrained tomatoes
  • 1 1oniononions, halved
  • 5 5whole black peppercorns
  • 1 1bay leafbay leaves
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Pulled Pork Stock: Sprinkle pork with salt and pepper. In Dutch oven or large saucepan, heat oil over medium-high heat; brown pork all over.

Add water, tomatoes, onion, peppercorns and bay leaf; bring to boil. Reduce heat, cover and simmer until meat is tender, 2-1/2 to 3 hours. Transfer pork to cutting board; tent with foil and let cool for 20 minutes.

Using 2 forks or hands, pull pork into shreds and place in large bowl; discard bones. Strain pork stock into large measure to make about 6 cups (1.5 L); skim fat. Add stock to pork. (Make-ahead: Refrigerate in airtight containers for up to 24 hours.)

Meanwhile, broil green peppers and jalapeño peppers, turning often, until charred and blackened, 10 to 20 minutes.   Let cool; peel, seed and finely chop.

In Dutch oven, heat oil over medium heat; cook onions, stirring occasionally, until softened, 4 to 6 minutes. Add garlic; cook until golden, 1 to 2 minutes.

Stir in tomato paste, chili powder, salt, cumin and pepper. Add chopped peppers and pork mixture; bring to boil. Reduce heat, cover and simmer to meld flavours, about 10 minutes.

Nutritional Information Per each of 12 servings: about

cal 178 pro 13g total fat 11g sat. fat 3g
carb 7g fibre 1g chol 46mg sodium 316mg
potassium 299mg

% RDI:

calcium 3 iron 12 vit A 3 vit C 53
folate 6
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