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.
|Serving Size: 1 Serving (353g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 167 (32%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!