Nothing beats the convenience of a hearty soup cooked all day in the crock-pot. This Southwest Pulled Pork Soup combines just the right amount of spices for a mild southwest flare.
As we head into the winter season, I am always on the search for simple recipes that are packed with flavor. This would make the perfect dish for a lazy football Sunday, a day spent sled riding or even a hectic weeknight that calls for an easy meal.
Since this is a basic recipe, you can swap out ingredients to meet your needs. And don’t hold back on the toppings! In addition to micro greens and sliced avocado, we like to add sliced radishes, parsley, shredded cheese or even a fried egg. The options are endless!
Crock-Pot Southwest Pulled Pork Soup
For the soup:
– 1.5 lb. pork roast
– 1 medium onion, diced
– 1 medium red pepper, diced
– 1 cup frozen corn
– 1 can black beans, drained and rinsed
– 5 cups chicken stock
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 1 teaspoon salt
– Additional salt and pepper to taste
For the toppings:
– 1 avocado, sliced
– Micro greens
1. Place the pork roast in a crock-pot and add the onion, pepper, spices and 1 cup chicken stock.
2. Cover and cook on low for 6 hours OR on high for 3 to 4 hours until the pork begins to fall apart and shreds when pulled with a fork.
3. Shred the pork with a fork and knife.
4. Add the remaining chicken stock, black beans, corn and salt and pepper.
5. Cook for 30 minutes on high.
6. Ladle the soup into bowls and top with avocado slices and micro greens.