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Tired of the same old soup recipes? If so, Texas Brew Pulled Pork and Baked Potato Soup, a hearty soup with a rich, smoky and robust flavor, is the recipe you are looking for.

A favorite among “Texas Brew Lovers” the soup will amaze you with its complexity of flavor and heartiness. Be sure and follow the instructions. It will be well worth the effort.

Recipe by Brenda Craig, Texas Brew Products

Prep Time:
30 Min
Cook Time:
5 Hrs
Ready In:
5H 30 Min

Prepare In Advance

1 cup Texas Brew Honey Roasted Chipotle Salsa, Mild
2 to 4 lbs. pork roast
2 to 3 large baking potatoes

Bake potatoes. Cool and store in plastic baggie in refrigerator overnight. Trim excess fat from pork roast. Slow cook in a large crock pot filled with water and 1 cup of Texas Brew Honey Roasted Chipotle Salsa. Cook roast on high until tender and falling apart (4/5 hrs.). Remove pork roast from crock pot and put aside to cool. Pull pork into strips. Refrigerate soup stock and pulled pork in separate sealed containers overnight or until you are ready to make soup.

Prepare Soup

All sauteed items can be cooked in advance. Each item should be lightly sprinkled with fajita seasoning and sautéed in 1 tsp. of olive oil one at a time before being added to soup stock (except for the tomatoes which have their own juice). Dice potatoes before sauteing.

1 cup Texas Brew Honey Roasted Chipotle Salsa, Mild
1 Tbsp. fajita seasoning
1 tsp. kosher salt
1 cup of chopped fresh cilantro (optional)
1 cup of sautéed until caramelized chopped onions
1 to 2 cups of blackened chopped poblano peppers (remove stems, slice into flat pieces and grill or broil until dark. Do not remove darkened skin as it flavors the soup)
2 cups diced and sautéed tomatoes. Roma or vine ripe tomatoes are best (in a pinch, substitute canned diced tomatoes. Drain well before sautéing )
2 to 3 cups large diced sautéed baked potatoes with skin
1 cup of rinsed, drained, finely chopped and sautéed nopalitos (cactus) use fresh or canned – if using canned, drain, rinse and drain again in order to remove excess vinegar. Press as much water out as you can before sautéing. Saute until lightly browned
4 cloves of garlic pressed and sautéed

Remove the congealed fat from the top of the refrigerated soup stock. Pour stock into a kettle or crock pot. Add 1 Tbsp. of fajita seasoning, 1 tsp. salt and 1 cup of Texas Brew Honey Roasted Chipotle Salsa.

Add previously diced and sauteed vegetables. Remove pulled pork from refrigerator. Add 4 to 6 cups of pulled pork to soup stock. Bring soup to a simmer for 10 to 30 minutes. Add chopped cilantro and serve. Wonderful served with warm buttered tortillas or cornbread.

Recipe is in these categories: Pork, Soups and Stews

 

NOTE: While every precaution has been taken in the preparation of these recipes, Texas Brew Products and the author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.

 

NOTE: Image is for publication purposes only. It may not represent the actual prepared recipe.

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