Slow Cooker Pork and Black Bean Soup

Slow-Cooker-Pork-and-Black-Bean-Soup

Ingredients

  • 6 cup(s) low-sodium chicken broth
  • 1 tablespoon(s) chopped canned chipotle peppers in adobo, plus 2 Tbsp adobo sauce
  • 2 teaspoon(s) ground cumin
  • 1 pound(s) dried black beans, rinsed
  • 1 large red onion,  chopped
  • 4 clove(s) garlic,  finely chopped
  • 1 1/2 pound(s) boneless pork shoulder,  trimmed of excess fat
  • Kosher salt
  • Sour cream, fresh salsa and cilantro, for serving

Directions

  1. In a 5- to 6-qt slow cooker, whisk together the chicken broth, chipotles and adobo sauce, and cumin; stir in the beans, onion and garlic.
  2. Add the pork and cook, covered, until beans are tender and pork easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.
  3. Transfer pork to a bowl and, using a fork, break it into large pieces. Using a handheld immersion blender (or a standard blender), purée half the soup.
  4. Stir the pork back into the soup and season with 1 tsp salt. Serve with the sour cream, salsa and cilantro, if desired.

Recipe from: Woman’s Day

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