Pork & Black Bean Soup
Serves 6
Active: 10 min
Total: 6 hr on high, 8 hr on low
Ingredients
6 cups low-sodium 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, refrigerated fresh salsa and fresh cilantro, for serving
1. In a 6-qt slow cooker, combine the chicken broth, onion, garlic, chiles, adobo sauce and cumin.
2. 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.
3. Transfer pork to a bowl and, using a fork, break into large pieces. Using a hand held immersion blender, puree half the soup. (Alternatively, puree half the soup in a standard blender and stir it back in.)
4. Stir the pork back into the soup and season with 1 tsp salt. Serve with the sour cream, salsa and cilantro, if desired.
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.
Woman's Day, January 2011, p. 132.
