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Black Bean Soup with Salsa Verde Pork

14 servings (serving size 1 cup)
  • Slow-cooked Salsa Verde Pork (see recipe below, prepare in advance)
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  • 2 tablespoons oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 5 cups chicken broth
  • 3 cups Salsa Verde Pork
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can whole kernel corn, drained
  • 1 (16-ounce) jar salsa
  • 1 cup cooked long grain brown rice
  • 1 tablespoon lime juice
  • 1 teaspoon garlic salt
  • 1 teaspoon ground cumin

Prepare recipe for Slow-cooked Salsa Verde Pork. Reserve 3 cups for soup, refrigerate. Freeze or refrigerate remaining pork for another use. 

Heat oil in a large saucepan. Add celery and onion and sauté until tender. Add garlic and cook 1 minute. Transfer celery mixture to the Nomad® 6-quart cooking pot. Add broth, 3 cups Salsa Verde Pork, black beans, corn, salsa, rice, lime juice, garlic salt, and cumin to the cooking pot and stir well. Cook on HIGH 2 1/2 to 3 hours until heated through.

Note: For use in the Nomad® 8-quart Slow Cooker, this recipe can be increased by 1 1/2 times.

Click here for more information on our line of quality Presto® Nomad® slow cookers.

Slow-cooked Salsa Verde Pork

  • 4 to 5 pounds bone-in pork butt, cut into large pieces
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 tablespoons vegetable oil
  • 3/4 cup mild salsa verde
  • 1/3 cup lime juice
  • 1/4 cup honey

Pat the pork pieces until dry and set aside. Combine chili powder, garlic powder, onion powder, salt, cumin, oregano, and smoked paprika in a small bowl. Rub seasoning mix onto pork pieces until evenly coated. Lightly coat the Nomad® 6- or 8-quart cooking pot with oil. Transfer pork to cooking pot. Combine salsa verde, lime juice, and honey in a bowl. Pour salsa verde mixture over the pork and close cover.

Cook on HIGH 6 hours until pork is tender and almost falling apart. Using two forks, gently pull pork into smaller pieces. Reduce heat to LOW. Close cover and cook 1 hour. This allows flavorful juices to seep into the pork without it becoming overcooked. 

Remove pork from cooking pot to cutting board, shred, and return to the cooking pot. Toss with juices. Remove any fat or connective tissue. Heat on LOW 15 minutes.

To store and use later, cool pork and juices, then transfer to an airtight container or resealable bag.

Variation: The shredded pork is mild and, if desired, can be spiced up with chipotle, cayenne, hot sauce, and/or salsa.

Click here for more information on our line of quality Presto® Nomad® slow cookers.

Black Bean Soup with Salsa Verde Pork
Presto Tip:

Top with crispy tortilla strips, sour cream, and/or fresh cilantro.