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!
In large soup pot, sweat the onion in the olive oil over medium heat until they are translucent.
Add the chicken stock, beans, cumin, oregano, 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 of tortilla toasted in a dry skillet, sour cream and chives, or cilantro.