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 shredded pork; 2 (28 ounce) canspetite diced tomatoes, with juices; 1 (28 ounce) can tomato puree; 8 cups chicken stock; 3 (16 ounce) cans black beans, drained and rinsed; 2 (16 ounce) cans corn, drained; 2 tablespoons olive oil; 1 large red bell pepper, sliced; 1 large yellow bell pepper, sliced; 8 jalapenos (can substitute a sliced green bell pepper for less heat) or 8 serranos, sliced (can substitute a sliced green bell pepper for less heat); 1 medium yellow onion, sliced; half of a large red onion, sliced; 5 garlic cloves, minced; 3 tablespoons cumin; 3 tablespoons chili powder; 2 tablespoons dried chipotle powder; 2 (5 g) packets Sazon Goya seasoning; salt and pepper; ground cayenne pepper (optional); 8 ounces grated cheddar cheese or 8 ounces Mexican blend cheese; 3 sliced scallions; 1 bunch fresh choppped cilantro; 8 ounces sour cream

Servings: persons

8 cups shredded pork
2 (28 ounce) canspetite diced tomatoes, with juices
1 (28 ounce) can tomato puree
8 cups chicken stock
3 (16 ounce) cans black beans, drained and rinsed
2 (16 ounce) cans corn, drained
2 tablespoons olive oil
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
8 jalapenos (can substitute a sliced green bell pepper for less heat) or 8 serranos, sliced (can substitute a sliced green bell pepper for less heat)
1 medium yellow onion, sliced
half of a large red onion, sliced
5 garlic cloves, minced
3 tablespoons cumin
3 tablespoons chili powder
2 tablespoons dried chipotle powder
2 (5 g) packets Sazon Goya seasoning
salt and pepper
ground cayenne pepper (optional)
8 ounces grated cheddar cheese or 8 ounces Mexican blend cheese
3 sliced scallions
1 bunch fresh choppped cilantro
8 ounces sour cream

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.

2770

kcal

Calories

127

Fat

Carbs

314

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 shredded pork, 2 (28 ounce) canspetite diced tomatoes, with juices, 1 (28 ounce) can tomato puree, 8 cups chicken stock, 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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