Leftover Pulled Pork Stew recipe
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Ingredients
- 2 tablespoons olive oil 8 jalapeno peppers, sliced 1 large red bell pepper, sliced 1 large yellow bell pepper, sliced 1 medium white onion, sliced ½ large red onion, sliced 5 cloves garlic, minced 8 cups chicken stock 2 (28 ounce) cans petite diced tomatoes in juice 1 (28 ounce) can tomato puree 8 cups cooked pulled pork 3 (15 ounce) cans black beans, rinsed and drained 2 (16 ounce) cans whole kernel corn, drained 4 tablespoons ground cumin 3 tablespoons chili powder 1 tablespoon ground dried chipotle pepper 2 (1.41 ounce) packages sazon seasoning (such as Goya®) 1 pinch cayenne pepper, or to taste salt and ground black pepper to taste 1 (8 ounce) package grated Cheddar cheese 1 bunch fresh cilantro, chopped 3 scallions, sliced
Nutrition Info
- 476.5 caloriescarbohydrate: 47 gcholesterol: 98.4 mgfat: 14.9 gfiber: 9.9 gprotein: 39.4 gsaturatedFat: 6 gservingSize: -sodium: 2916 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Leftover Pulled Pork Stew
Directions
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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.
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.
Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.