Southwestern Style Swine Stoup Recipe

Name: Southwestern Style Swine Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups pulled pork; 56 ounces tomatoes, canned with juice diced; 28 ounces tomato puree (passata); 8 cups chicken broth; 45 ounces black beans rinsed and drained; 32 ounces corn kernels, canned; 2 tablespoons olive oil, extra-virgin; 1 whole sweet red bell peppers sliced; 1 whole sweet yellow bell peppers sliced; 8 whole serrano chiles thinly sliced - can substitute green bell pepper to reduce heat; 1 whole yellow onion sliced; 1 small red onion sliced; 5 cloves garlic minced; 4 tablespoons cumin; 4 tablespoons chili powder; 2 tablespoons chipotle chili peppers (Powder); 2 envelopes sazon (Sazon Goya Seasoning); 1 x salt and black pepper to taste; 1 x cayenne pepper (cayenne powder to taste); 8 ounces mexican cheese optional topping; 8 ounces sour cream, light optional topping; 4 whole scallions, spring or green onions sliced - optional topping; 1 bunch cilantro chopped - optional topping

Servings: persons

8 cups pulled pork
56 ounces tomatoes, canned with juice diced
28 ounces tomato puree (passata)
8 cups chicken broth
45 ounces black beans rinsed and drained
32 ounces corn kernels, canned
2 tablespoons olive oil, extra-virgin
1 whole sweet red bell peppers sliced
1 whole sweet yellow bell peppers sliced
8 whole serrano chiles thinly sliced - can substitute green bell pepper to reduce heat
1 whole yellow onion sliced
1 small red onion sliced
5 cloves garlic minced
4 tablespoons cumin
4 tablespoons chili powder
2 tablespoons chipotle chili peppers (Powder)
2 envelopes sazon (Sazon Goya Seasoning)
1 x salt and black pepper to taste
1 x cayenne pepper (cayenne powder to taste)
8 ounces mexican cheese optional topping
8 ounces sour cream, light optional topping
4 whole scallions, spring or green onions sliced - optional topping
1 bunch cilantro chopped - optional topping

1
Put sliced red and yellow bell peppers, sliced jalepenos/serranos, sliced yellow and red onion, minced garlic cloves in large stock pot.
2
Toss vegetables with 2 tablespoons olive oil.
3
Sweat vegetables over medium low to low heat about 5 minutes, stirring occaisionally.
4
Add petite diced tomatoes, tomato puree, and chicken stock.
5
Stir.
6
Increase heat to medium/medium high until it comes to boil.
7
Then, lower heat to simmer.
8
Add the drained and rinsed black beans, corn, and the pork.
9
Season with cumin, chili powder, chipolte chili powder, salt and peeper and the optional ground cayenne pepper.
10
Simmer for about 45 minutes or longer, stirring occasionally until soup reaches desired consistency.
11
Serve in bowls.
12
If desired, garnish by sprinkling with desired amount of shredded cheese, scallions and fresh cilantro and a dallop of sour cream.

3299

kcal

Calories

132

Fat

187

Carbs

344

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 8 cups pulled pork, 56 ounces tomatoes, canned with juice diced, 28 ounces tomato puree (passata), 8 cups chicken broth, and more.

Yes, Southwestern Style Swine Stoup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Style Swine Stoup

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