Cooler temps call for this amazingly flavorful, hearty, healthy soup made with pork, broth, tomatoes, green chilies (of course) and all the best seasonings!
- 1 Tbsp cooking fat of choice ie: Avocado Oil
- 2 lbs pork
- 1 onion diced
- 3 cloves of garlic minced
- 1 cup chopped bell pepper
- 2 tsp salt
- 1 tsp dried oregano
- 1 tsp granulated garlic
- 1 tsp pepper
- 3/4 tsp mustard powder or 1 tsp yellow mustard
- 1/2 tsp paprika
- 1/2 tsp cumin
- 18 oz of diced tomatoes
- 2, 4 oz cans green chilies
- 1-2 jalapenos
- 4 cups chicken broth
- 2 Tbsp Butter/Ghee
- 2 Tbsp arrowroot powder
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Heat oil in a dutch oven and dice pork into bite sized pieces. Add pork to hot pot and saute for about 10 minutes.
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Add onion, garlic, bell pepper, and spices and cook for another 5 minutes, until pork is no longer pink.
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Add tomatoes, green chilies, and jalapenos and simmer for 5 minutes.
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Add Chicken broth and allow to come to a low boil. At this point, you can allow it to simmer on the stove for as long as you'd like, or you can proceed to the next step...
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Melt butter/ghee in a small saucepan. Once butter is melted, add arrowroot powder and stir well. Slowly drizzle the butter mixture into the boiling soup, whisking rapidly.
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Remove from heat and give the soup one last stir...let cool slightly before serving (We sometimes need that little reminder around here...)
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Finish with desired toppings! (Cheese, tortilla/plantain chips, onion, sour cream, avocado, etc.) OR smother over a breakfast burrito/breakfast tacos!