My family loves pork carnitas, but it was a dreary and rainy day, so soup was the way to go. This is a great recipe that is packed with flavor, though it isn’t the easiest recipe, it does have a few steps more than most soup recipes.
4 lb. Carnita Pork (pork shoulder cut into 1-2 inch pieces)
16 oz. Can Great Northern Beans, drained and rinsed
6 oz. Tomato Paste
4 oz. Can Diced Green Chilies, drained
4 medium Tomatillos
2 Celery Stalks, diced small
2 Carrots, diced small
2 Cloves Garlic, minced
1/2 Red Onion, diced
2-3 T Fine Diced Fresh Cilantro
1 tsp. Ancho Chili Powder
Salt and Pepper to taste
6 C Chicken Broth
Cheese, Sour Cream or Avocado for serving
-Follow directions for how to cook meat, drain, reserve broth, and shred pork.
-Place tomatillos in food processor and blend.
-Place all ingredients in crockpot and cook low 6 hours. Serve with your favorite toppings. Enjoy!