Southwest Pulled Pork Chili Soup
This recipe makes 12 servings
|Per each of 12 servings: about||-|
|total fat||11 g|
|sat. fat||3 g|
- Portion size: 10 to 12
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.
- 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
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