Saturday, April 16, 2011

Pork & Black Bean Soup

Recipe from Woman's Day January 2011
Thanks to my husband's birth mom and the snow outside we tried this recipe.
The only thing missing was corn chips.

6 cups chicken broth
1 large red onion, chopped
4 cloves garlic, finely chopped
1 Tbsp chopped canned chipotle chiles in adobo sauce, plus 2 Tbsp sauce
2 tsp ground cumin
1 lb dried black beans, rinsed
1 1/2 lb boneless pork shoulder, trimmed of excess fat
Kosher salt
Sour cream
Fresh salsa (I removed seeds and chopped up two tomatoes and one jalapeno pepper)

In a 6-qt slow cooker, combine the chicken broth, onion, garlic, chiles, adobo sauce, and cumin. Add the beans and pork; cook, covered, until beans are tender and pork easily pulls apart, 8 hours on low or 6 hours on high.
Transfer pork to a bowl and, using a fork, break into large pieces. Using a handheld immersion blender, puree half the soup. (Alternateviley, puree half the soup in a standard blender and stir it back in.) Stir the pork back into the soup and season with 1 tsp salt. Serve with the sour cream and salsa.

Serves 6. Per serving: 526 cal, 42 g protein, 49 g carbs, 17 g fiber, 18 g fat (7 g sat fat), 91 mg chol, 629 mg sod.

1 comment:

  1. Gluten Free:
    Buy San Marcos or La Costena chipotles in adobo sauce they are gluten free.

    Check your chicken broth.