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!
Servings: 18 Servings
Ingredients
- 1 Tablespoon olive oil
- ½ 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
- ¼ cup coarse corn meal
- 8 oz cream cheese
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 20g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 476mg | Fiber: 3g | Sugar: 7g
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