In a 6 qt. slow cooker, combine the chicken broth, onion, garlic, chiles, adobo sauce and cumin
Add the beans and 1/2 pork, cover and simmer on low for 8 hours. (if using a whole pork shoulder remove pork and shred with a fork).
Keeping the pork out use a handheld immersion blender and puree half the soup. If using left over pork add the remainder of the pork after pureeing.
Stir all pork back in soup and season with salt to taste (about 1 tsp.) Serve with Sour cream, sals and cilantro. Top with tortilla chips for an extra crunch.
Originally Submitted
3/30/2012
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