I smoked an 8.43 lb pork butt overnight on Tuesday for dinner on Wednesday. I can eat on it until it's gone, making sandwiches, carnitas, eggs, etc. My wife only likes it for a couple days, then she's ready to move on.
Tonight I decided to make Pulled Pork Tortilla Soup out of the leftovers. Simple and easy, about 30-45 minutes, start to finish. I didn't think to take pictures until the soup was done, so not quite a step-by-step.
Here's the recipe and a couple pics. Looks like chili, but tastes like tortilla soup!
Pulled Pork Tortilla Soup
Ingredients
2 lbs leftover pulled pork
1 large onion chopped
1/4 cup olive oil
4 Tbs garlic clove, chopped (or two heaping Tbs of canned, minced garlic)
2 Tbs light or dark brown sugar
1 Tbs ground cumin
1 Tbs Mexican oregano (2 Tbs if using Italian oregano)
1 1/2 tsp paprika
1 1/2 tsp chili powder
1 tsp cayenne pepper (this is a mild heat. Add more if you like more bite)
2 15-oz cans diced tomatoes (can used Mexican seasoned canned tomatoes too)
1 15-oz can black beans - including juice
2 cups frozen sweet corn
6 cups chicken broth
Toppings
Tortilla Chips, crushed
Sour cream
green onion chopped (or dried parsley or fresh cilantro, chopped)
Flour tortillas
(Avocado and Cilantro works nicely too)
Squeeze of lime
Salt and pepper to taste if needed
Directions
1. Put oil in deep pan, then add the meat, onions, and garlic in that order. Heat over medium-high heat until onions soften.
2. Add the spices, beans, corn, and stir thoroughly
3. Add the chicken broth, stir
4. Bring to a simmer, then turn the heat to low and simmer for 15 minutes.
5. Serve with garnishes.
Tonight I decided to make Pulled Pork Tortilla Soup out of the leftovers. Simple and easy, about 30-45 minutes, start to finish. I didn't think to take pictures until the soup was done, so not quite a step-by-step.
Here's the recipe and a couple pics. Looks like chili, but tastes like tortilla soup!
Pulled Pork Tortilla Soup
Ingredients
2 lbs leftover pulled pork
1 large onion chopped
1/4 cup olive oil
4 Tbs garlic clove, chopped (or two heaping Tbs of canned, minced garlic)
2 Tbs light or dark brown sugar
1 Tbs ground cumin
1 Tbs Mexican oregano (2 Tbs if using Italian oregano)
1 1/2 tsp paprika
1 1/2 tsp chili powder
1 tsp cayenne pepper (this is a mild heat. Add more if you like more bite)
2 15-oz cans diced tomatoes (can used Mexican seasoned canned tomatoes too)
1 15-oz can black beans - including juice
2 cups frozen sweet corn
6 cups chicken broth
Toppings
Tortilla Chips, crushed
Sour cream
green onion chopped (or dried parsley or fresh cilantro, chopped)
Flour tortillas
(Avocado and Cilantro works nicely too)
Squeeze of lime
Salt and pepper to taste if needed
Directions
1. Put oil in deep pan, then add the meat, onions, and garlic in that order. Heat over medium-high heat until onions soften.
2. Add the spices, beans, corn, and stir thoroughly
3. Add the chicken broth, stir
4. Bring to a simmer, then turn the heat to low and simmer for 15 minutes.
5. Serve with garnishes.
Last edited:
