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...