Southwest Pulled Pork Chili Soup

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

22 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	178178 cal
pro	13 g13g pro
total fat	11 g11g total fat
sat. fat	3 g3g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	46 mg46mg chol
sodium	316 mg316mg sodium
potassium	299 mg299mg potassium
% RDI:	-
calcium	33 calcium
iron	1212 iron
vit A	33 vit A
vit C	5353 vit C
folate	66 folate

More great recipes from this menu:

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.

Ingredients

4 sweet green peppers 4 4sweet green peppersweet green peppers
4 jalapeño peppers 4 4jalapeño pepperjalapeño peppers
2 tbsp olive oil 2 2tbsp tbspolive oil or vegetabIe oil
2 onions , chopped2 2oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
1 tbsp tomato paste 1 1tbsp tbsptomato paste
1-1/2 tsp ancho chilies 1-1/2 1-1/2tsp tspancho chilieancho chilies or chili powder
1 tsp salt 1 1tsp tspsalt
1 tsp ground cumin 1 1tsp tspground cumin
Pulled Pork Stock
2-1/2 lb pork shoulder 2-1/2 2-1/2lb lbpork shoulder
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 tbsp olive oil 1 1tbsp tbspolive oil
6 cups water 6 6cups cupswater
1-1/2 cups strained tomatoes 1-1/2 1-1/2cups cupsstrained tomatoes
1 onion , halved1 1oniononions, halved
5 whole black peppercorns 5 5whole black peppercorns
1 bay leaf 1 1bay leafbay leaves

Preparation

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.

Source : Canadian Living Magazine: October 2009