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Southwestern Style Swine Stoup

8 cups pulled pork
56 ounces tomatoes, canned with juice diced
28 ounces tomato puree (passata)
8 cups chicken broth
45 ounces black beans rinsed and drained
32 ounces corn kernels, canned
2 tablespoons olive oil, extra-virgin
1 whole sweet red bell peppers sliced
1 whole sweet yellow bell peppers sliced
8 whole serrano chiles thinly sliced - can substitute green bell pepper to reduce heat
1 whole yellow onion sliced
1 small red onion sliced
5 cloves garlic minced
4 tablespoons cumin
4 tablespoons chili powder
2 tablespoons chipotle chili peppers (Powder)
2 envelopes sazon (Sazon Goya Seasoning)
1 x salt and black pepper to taste
1 x cayenne pepper (cayenne powder to taste)
8 ounces mexican cheese optional topping
8 ounces sour cream, light optional topping
4 whole scallions, spring or green onions sliced - optional topping
1 bunch cilantro chopped - optional topping


Put sliced red and yellow bell peppers, sliced jalepenos/serranos, sliced yellow and red onion, minced garlic cloves in large stock pot. Toss vegetables with 2 tablespoons olive oil. Sweat vegetables over medium low to low heat about 5 minutes, stirring occaisionally. Add petite diced tomatoes, tomato puree, and chicken stock. Stir. Increase heat to medium/medium high until it comes to boil. Then, lower heat to simmer. Add the drained and rinsed black beans, corn, and the pork. Season with cumin, chili powder, chipolte chili powder, salt and peeper and the optional ground cayenne pepper. Simmer for about 45 minutes or longer, stirring occasionally until soup reaches desired consistency. Serve in bowls. If desired, garnish by sprinkling with desired amount of shredded cheese, scallions and fresh cilantro and a dallop of sour cream.

Source: recipeland.com