Ingredients

The following ingredients have 4 Servings
  • 3.5 lbs pork shoulder (cut into 5-6 large chunks)
  • 1 onion (sliced thinly)
  • 1 quart chicken or vegetable stock
  • 1 sprig thyme
  • 1 can black beans (drained and rinsed)
  • 1 poblano pepper (seeded and cut into strips lengthwise)
  • 1 1/2 cups frozen corn
  • 2 1/2 cups rice
  • Toppings: diced tomato (grated cheese, lime wedges, sliced banana peppers, chopped cilantro, chopped green onions)

Instruction

  • Heat a heavy pot over medium-high heat (or heat a multicooker to 475). Season the pork chunks with salt and pepper, then add them to the pot to brown, approximately 5 minutes per side. Remove from the pot and add to a slow cooker.
  • Add the sliced onions to the pot and saute until they are golden brown and caramelized. Add a small amount of stock to the pot to deglaze the pan, scraping up the any browns bits on the bottom with a wooden spoon. Add the onions to the slow cooker.
  • Place 2 large sprigs of thyme on top of the pork and onions, then pour in the remaining stock. Cook on LOW for 6-7 hours, until the pork is tender and falling apart.
  • Shred the pork. Stir in the beans, corn, rice and sliced pepper, turn the slow cooker to HIGH, cover, and cook until the rice is tender, approximately 30-60 minutes.
  • Ladle soup into bowls. Squeeze a lime wedge over, then top with diced tomatoes, cheese, peppers and cilantro and serve.