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Pulled Pork Enchilada Verde Soup

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Turn your leftover pulled pork into something completely different! This soup has the flavor of enchiladas in a hearty and easy package.  Dinner is served and it’s delicious!
bowl of pulled pork enchilada verde soup with sour cream, jalapenos and cilantro

You all had to have known it was bound to happen, another leftover pulled pork recipe!  I hope you love them as much as I do.  My brother smoked 4 pork butts in the beginning of December.  He was doing some for my sister’s wedding and figured while he was smoking some meat, he might as well really go for it!

We were lucky enough to end up with a few quart sized bags of yummy, smoky, delicious pulled pork for the freezer.  One portion ended up becoming a deliciously smoky and out of this world addictive cheesy pork dip that I hope to share soon.  Another portion became soup for #soupweek!

One of my favorite pulled pork recipes so far is the Pulled Pork Enchiladas with Creamy Cheese Sauce. So, I thought it would be fun to make a creamy enchilada inspired soup. This soup is easy and full of fun textures and flavors.

white bowl filled with pork enchilada verde soup

Even my non-soup eating husband admitted that he liked this soup.  I made him a ham and cheese quesadilla to go along with it to make it an acceptable dinner.  You know, in his world soup isn’t dinner.  I don’t know what is wrong with him.  I  think soup is the perrrrrrrfect winter dinner!

dutch oven filled with enchilada verde soup with a bowl of soup

Of course, this soup doesn’t really seem to be much to look at, but I doubt you will spend much time looking at it anyway.  Just give it a try and let the flavor do the talking!

Yield: 18 servingsAuthor: Cooking With Carlee

Pulled Pork Enchilada Verde Soup

Turn your leftover pulled pork into something completely different! This soup has the flavor of enchiladas in a hearty and easy package. Dinner is served and it’s delicious!
prep time: 10 MINScook time: 30 MINStotal time: 40 mins


  • 1 T olive oil
  • 1/2 cup onion, chopped
  • 8 cup chicken stock
  • 3 15.5 oz cans of white beans (I used 1 each of garbanzo, great northern and butter)
  • 1 tsp oregano
  • 2 tsp cumin
  • 2 tsp minced garlic
  • 1-2 lb pulled pork
  • 12 oz jar salsa verde
  • 1/4 cup coarse corn meal
  • 8 oz cream cheese


  1. In large soup pot, sweat the onion in the olive oil over medium heat until they are translucent.
  2. Add the chicken stock, beans, cumin, garlic and pulled pork.  Simmer for at least a half hour. (Longer is even better, just stir occasionally.)
  3. Before serving, stir in the salsa verde and corn meal. Simmer for a few minutes.  Then stir in the cream cheese until it is melted and incorporated.
  4. Serve with bits or tortilla toasted in a dry skillet, sour cream and chives or cilantro.
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Monday 21st of January 2019

You know I love leftover pulled pork!


Saturday 19th of January 2019

What a delicious use of left over pulled pork!! This is a keeper! Thanks for sharing on our Soup Swap Recipe blog party for celebrate 365


Thursday 12th of January 2017

This sounds amazing!!

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

Thanks for joining Cooking and Crafting with J & J!


Saturday 14th of January 2017

Thank you!

Miz Helen

Monday 9th of January 2017

A great soup for a very cold day. Thanks so much for sharing this awesome post with us at Full Plate Thursday. Have a great week and hope to see you again real soon! Miz Helen


Tuesday 10th of January 2017

Thanks, Miz Helen!


Monday 9th of January 2017

Carlee, I love soup! In the winter it's a staple, love warming up from the inside out. This looks so delish, not only do we love soup, we love anything mexican inspired. I've never used cornmeal in a soup, sounds interesting and tasty! I wish you lived closer, I'd not only get to test taste these samplings, but your brother and my husband would have a great time smoking meats together!


Tuesday 10th of January 2017

We would have so much fun, wouldn't we?! I wanted a little something to give the broth more body and add a little texture, so the corn meal seemed like the way to go. It added that little something like a bit of corn tortilla.