Verry Good
PRIOR PREP: Prepare the beans for cooking the day before this takes about 1/2 hr prep and 1-2 hrs hot soaking. They can be stored in the fridge overnight.
1. In a 5- to 6-qt slow cooker,
a. Whisk together the chicken broth, chipotles and adobo sauce, and cumin;
b. Stir in the beans, onion and garlic.2.
c. Add the pork and cook, covered, until beans are tender and pork easily pulls apart, on low for 7 to 8hours or on high for 5 to 6 hours.3.
2. Transfer pork to a bowl and, using a fork, break it into large pieces.
a. Using a blender , puree half the soup.
4. Stir the pork back into the soup
a. Season with 1 tsp salt.
b. Serve with the sour cream, salsa and cilantro, if desired.
Prep Tip: To freeze leftovers, cool the soup to room temperature, then ladle into freezer-safe containers or resealable bags and freeze for up to 3 months. To thaw, place the container or bag in the refrigerator and let sit overnight. To reheat, transfer the soup to a pot. Cook covered, over medium heat, stirring occasionally, until heated through, 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (353g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 523 | ||
Calories from Fat: 167 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 60.4mg | 19 % | |
Sodium 479.2mg | 17 % | |
Potassium 1681.2mg | 44 % | |
Total Carbohydrate 54.8g | 16 % | |
Dietary Fiber 13g | 52 % | |
Sugars, other 41.7g | ||
Protein 35.3g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 523
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