Pulled Pork Mexican Bean Soup
Get out your slow cooker for this amazing, spicy, hearty & rich soup!! There is nothing better than getting home after a busy day and having a delicous, hearty dinner waiting for you! Prep your ingredients in the morning, or night before and simply pop into the slow cooker before you leave for work! Who says cooking healthy has to be hard!
2 Tablespoons Extra Virgin Olive Oil
1kg rindless & boneless pork shoulder
2 brown onions, finely chopped
2 red capsicums, finely chopped
3 garlic cloves, crushed
2 teaspoons cumin powder
1 teaspoon ground corriander
1 Tablespoon dried oregano
3 Tablespoons smoked chipotle seasoning
3 teaspoons chilli flakes
1/4 cup Tablespoons tomato paste
400g tin chopped tomatoes
1 Litre chicken stock
400g tin black beans, drained & rinsed
2 large zucchini, cut into 2 cm pieces
400g butternut pumpkin, peeled & cut into 2 cm pieces
400g sweet potato, peeled & cut into 2 cm pieces
1 cup fresh corriander leaves, chopped
Sea salt & pepper, to season
8 corn tortillas, sliced into strips
Greek yoghurt, to serve
2 Avocados, sliced to serve
2 limes, sliced into wedges to serve
Heat 2 teaspoons of oil in a frypan over a medium heat. Add in the pork, turning every 5 minutes, until fully browned. Remove and place into the slow cooker.
Place the frypan back on the heat and add in the onion, cooking for 3 minutes or until softened. Add in the chopped capsicum, cooking for a further 2 minutes, or until the capsicums have softened.
Add in the garlic, cumin, coriander, oregano, chipotle, and chilli, cooking for a further 1 minute. Stir in tomato paste, then add the tin tomatoes, stirring to combine. Pour mixture into the slow cooker.
Pour the chicken stock into slow cooker, stirring to combine. Cover with lid and set slow cooker to low, cooking for 6 hours.
Add in th ebeans, zucchini, pumpkin, sweet potato, and half the corriander to the slow cooker. Cook covered, for a further 2 hours on low.
Remove pork from slow cooker and shred, returning the shredded pork to the slow cooker. Stir to combine and season with salt and pepper.
In a clean frypan, heat the remaining olive oil over a medium heat. Gently place the tortilla strips into the pan, cooking on each side until golden brown. Drain on paper towel.
Divide the soup among bowls, topping with the remaining corriander, greek yoghurt, avocado, tortilla strips, and lime wedges. Enjoy!