Skip to Content

Pulled Pork Enchilada Verde Soup

Share with your friends!

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 Servings

Pulled Pork Enchilada Verde Soup

Bowl of creamy pork enchilada soup topped with sour cream and chives.

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 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 Tablespoon 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 teaspoon oregano
  • 2 teaspoons cumin
  • 2 teaspoons minced garlic
  • 1 pound pulled pork
  • 12 oz jar salsa verde
  • 1/4 cup coarse corn meal
  • 8 oz cream cheese

Instructions

  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.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 476mgCarbohydrates: 20gFiber: 3gSugar: 7gProtein: 10g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

In large soup pot, sweat the onion in the olive oil over medium heat until they are translucent. Add the chicken stock, beans, cumin, garlic and pulled pork. Simmer for at least a half hour. (Longer is even better, just stir occasionally.) 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. Serve with bits or tortilla toasted in a dry skillet, sour cream and chives or cilantro.

Share with your friends!

Tags

Carlee

Monday 21st of January 2019

You know I love leftover pulled pork!

Jan

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

Jess

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: https://www.facebook.com/groups/pluckyrecipescraftstips/

Thanks for joining Cooking and Crafting with J & J!

Carlee

Saturday 14th of January 2017

Thank you!

Unknown

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!

Carlee

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.

Big Rigs 'n Lil' Cookies

Monday 9th of January 2017

You totally made me laugh out loud! I started reading and was thinking.... "hmm... would husband like this?", then I got to the part about your husband! Such similar creatures. Pork roast in the freezer, so time to get this soup going... As well as a sandwich or quesadilla to, of course!

Carlee

Monday 9th of January 2017

You just have to work the system a bit to keep those guys of ours happy! ;-)

Skip to Recipe