In a large, heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with salt and let cook until soft and translucent.
Add the pulled pork to the onion and cook about 5 minutes.
Add the salsa verde to the pork and onions and simmer together.
Rinse and drain the white beans. Add the beans to the chili. Add the chicken stock, put a lid on the chili and simmer for an hour.
Add the cumin and chili powder and then season to taste with salt and pepper. Garnish with green onions and cilantro and serve immediately.
With recent cooler days, crops turning, football starting, and the sun going down earlier, I’m ready for Fall! Which means soup is going to be made in my kitchen more often. Here is a delicious, and simple soup recipe to keep you warm as the season starts to change. Also, another food safety tip: for leftovers, it’s best cool-down soups in shallow containers so the temperature can come down quicker.
Ingredients
Directions
In a large, heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with salt and let cook until soft and translucent.
Add the pulled pork to the onion and cook about 5 minutes.
Add the salsa verde to the pork and onions and simmer together.
Rinse and drain the white beans. Add the beans to the chili. Add the chicken stock, put a lid on the chili and simmer for an hour.
Add the cumin and chili powder and then season to taste with salt and pepper. Garnish with green onions and cilantro and serve immediately.