Southwest Pulled Pork Chili Soup Southwest Pulled Pork Chili Soup

Author: Canadian Living

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:


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 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
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Southwest Pulled Pork Chili Soup