A little too hearty to be called a soup, this recipe is a great way to use leftover pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with sour cream and crackers or your favorite tortilla chips.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large stockpot over medium-low heat. Add jalapenos, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.

  • Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.

  • Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.

Cook's Notes:

You can use serranos instead of jalapenos, or you can substitute a sliced green bell pepper if you do not want it to be that spicy.

You can garnish with Mexican cheese blend instead of Cheddar.

I used a leftover cooked and shredded Boston butt for this.

Nutrition Facts

476.5 calories; protein 39.4g 79% DV; carbohydrates 47g 15% DV; fat 14.9g 23% DV; cholesterol 98.4mg 33% DV; sodium 2916mg 117% DV. Full Nutrition