LEFTOVER PULLED PORK STEW

Leftover Pulled Pork Stew image

A little too hearty to be called a soup, this recipe is a great way to use leftover pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with sour cream and crackers or your favorite tortilla chips.

Provided by Mama Delilah

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h25m

Yield 16

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
8 jalapeno peppers, sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 medium white onion, sliced
½ large red onion, sliced
5 cloves garlic, minced
8 cups chicken stock
2 (28 ounce) cans petite diced tomatoes in juice
1 (28 ounce) can tomato puree
8 cups cooked pulled pork
3 (15 ounce) cans black beans, rinsed and drained
2 (16 ounce) cans whole kernel corn, drained
4 tablespoons ground cumin
3 tablespoons chili powder
1 tablespoon ground dried chipotle pepper
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 (8 ounce) package grated Cheddar cheese
1 bunch fresh cilantro, chopped
3 scallions, sliced

Steps:

Heat olive oil in a large stockpot over medium-low heat. Add jalapenos, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.
Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.
Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.

Nutrition Facts : Calories 476.5 calories, Carbohydrate 47 g, Cholesterol 98.4 mg, Fat 14.9 g, Fiber 9.9 g, Protein 39.4 g, SaturatedFat 6 g, Sodium 2916 mg, Sugar 8.5 g