Monday, February 28, 2011

Carnitas Soup Recipe- Black Bean, Corn and Kale Pork Soup

This soup grew out of my frugal nature.  After making Carnitas, I tasted the braising liquid and decided that it was to good to just toss it down the drain.  I poked around my pantry and came up with this soup recipe.
The pork broth really holds up to the contrast of the beans and bitterness of the greens.  I used kale, but  I'm sure the soup would also be great with swiss chard. Add what you have at hand.  Try adding leftover rice or use remaining corn tortillas (slice into ribbons like noodles)

Best part, this soup is even better on day two so just drain all the fat from the top of carnitas liquid after you remove the meat and toss in sauted veggies cook for a few minutes and pack away for another day.  Cook twice, clean once...

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Recipe for: Carnitas Soup

Serves: 8


1 large yellow onion sliced
2 cloves garlic minced
1 red pepper chopped
1 jalapeno pepper - thinly sliced
1 28 oz can diced tomatoes with juice
2 cups corn kernels ( one can)
2 cups cooked black beans  ( one rinsed can)
2 quarts Carnitas Stock
1/2 pound chopped fresh Kale, (buy ready to use, if a bunch be sure to remove center rib before chopping)
Salt and Pepper to taste
For Serving:

Corn chips - broken ends
Sour cream, plain yogurt or avocado


Sauté onion for few minutes in large stock pot until softened and has some color.  Add garlic, red pepper, jalapeno pepper and black beans.  Cook on med for a few minutes while stirring.  Add corn, stir for one minute, and then add tomatoes and juice.  Mix in carnatis stock (remove any fat from top) and stir in kale.  Bring to simmer and cook for 15 to 20 minutes until the kale has softened and dark green in color.  Test for seasoning with salt and pepper.  (Since Carnitas stock was well seasoned, no additional seasoning may be necessary.)   
To serve, ladle into bowl, top with broken corn chips and small dollop of sour cream, avocado or plain yogurt.

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