Leftover Pulled Pork Stew

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.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 477 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.