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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2009
Pulled Pork Stock:
MethodPulled 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 facts Per each of 12 servings: about
- Sodium 316 mg
- Protein 13 g
- Calories 178.0
- Total fat 11 g
- Potassium 299 mg
- Cholesterol 46 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
- Iron 12.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 53.0