Slow Cooker Pork Verde Soup
8.7g
Net Carbs
41.1g
Protein
18.7g
Fat
5.0g
Fiber
387
Calories
Ingredients:
- 1 each Avocado, Hass (136g per pitted, peeled avocado)
- 1 tablespoon Cilantro, fresh, chopped
- 8 ounces Green Chili Peppers (Canned)
- 2 tablespoons Scallion, green onion, chopped
- 1 cup Green Salsa
- 1 teaspoon Roasted chicken base, better than bouillon
- 236 gram(s) Zucchini, raw with skin
- 4 cups Chicken Broth or Bouillon
- 1 cup Green Bell Pepper (chopped)
- 1/2 teaspoon Black Pepper, ground
- 1/2 cup Yellow Onion, chopped
- 1 fruit (2" diameter) Lime
- 3/4 teaspoon Salt
- 3 tablespoons Sour Cream
- 1 3/4 pounds Pork Loin Roast
- 7 1/2 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
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.
