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.

Gallery

Recipe Summary test

prep:
30 mins
cook:
55 mins
total:
85 mins
Servings:
16
Yield:
16 servings
Advertisement

Ingredients

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

Directions

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.

    Advertisement
  • 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

477 calories; protein 39.4g; carbohydrates 47g; fat 14.9g; cholesterol 98.4mg; sodium 2916mg. Full Nutrition
Advertisement