Slow Cooker Pork Verde Soup
8.7g
Net Carbs
41.1g
Protein
18.7g
Fat
5.0g
Fiber
387
Calories
Ingredients:
- 1/2 cup chopped yellow onion (80g)
- 1 1/2 teaspoons minced or pressed fresh garlic
- 1 3/4 pounds (28 ounces) pork loin roast
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup green salsa (salsa verde)
- 8 ounces canned green chili peppers
- 3/4 large raw zucchini (236g), chopped
- 1 cup chopped green bell pepper (149g)
- 4 cups chicken broth
- 1 teaspoon chicken bouillon paste
- 1 medium lime
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons chopped scallion, green onion (12g)
- 1 fresh avocado (136g)
- 3 tablespoons sour cream
Directions:
- In an 8-quart slow cooker, combine chopped onion and minced or pressed garlic. Cut pork into roughly 1-inch cubes and layer on top of the onions. Sprinkle with salt and pepper and top with salsa verde, green chili, chopped zucchini and chopped green pepper. Pour chicken broth to cover the pork and add the bouillon. Slow cook on high for 3 hours, or low for 6 hours.
- Once cooked, remove the pork and shred. In a blender with a corner left open to vent, blend together about half of the vegetables with enough broth to process. Add the blended vegetables and the shredded pork back to the slow cooker and stir to distribute.
- To serve, offer lime wedges, chopped cilantro, sliced scallions, sliced avocado, and sour cream as toppings. One serving is 1 ½ cups soup topped with 1/6 of a lime, ½ teaspoon chopped cilantro, 1 teaspoon sliced scallions, 1/6 avocado, and ½ tablespoon sour cream.
