Prep: 5 min
Cook Time: 20 min or longer if desired
Serving size: 6 bowls
The garden is overflowing with veggies right now and I’m meal prepping like crazy to use the peppers and tomatoes for easy winter meals. I like to make stews that are so thick and hearty that it’s a one meal bowl for even my hungry husband.
This recipe is a stand alone because the flavors pack a punch! Time in the freezer brings together the flavors even more so its rich profile is even better when reheated.
I make it with leftover from one of my favorite easy recipes. My crockpot pulled pork is so simple and last for several meals for my family. I make BBQ and Buffalo pulled pork meals, I put the pulled pork in tacos, but this soup might be my favorite spin off from the leftover pulled pork.
Ingredients
- 1 cup chopped jalapeños – 4 small/ medium
- 1 1/2 cups peeled and chopped potatoes – about 2-3
- 1/2 cup onion chopped – 1 small
- 2 cloves garlic chopped
- 1 1/2 cups chopped tomatoes
- 1/4 tbsp salt
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1/4 tsp ground cumin
- dash of cayenne pepper (optional for extra spice)
- 24 oz of chicken bone broth
- a drizzle of avocado oil – about 2 tbsps
- 2 cups cooked pulled pork – I use leftovers from my easy crock pot pork recipe. You can substitute for chopped leftover chicken.
Directions
In a large stock pot heat up oil and add chopped veggies. Sauté and stir for a couple of minutes to bring out the flavors.
Add the broth and spices and bring to a boil. Stir and reduce heat to low. Add the chopped shredded pork .
Cover and simmer for at least 20 minutes but cook for up to 45 minutes for a deeper flavor profile.
To store this recipe for winter you can freeze it in mason jars or even ziplock freezer bags to heat and serve later.
If you try this recipe I’d love to know about it! Share with your friends and tag me on Facebook and Instagram @greengurneys.
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