Southwestern Pork Soup for Crock Pot
Warm up your weeknight dinners with this hearty and flavorful Southwestern Pork Soup for the Crock Pot! Packed with tender cubes of pork shoulder, vibrant bell peppers, hearty black beans, sweet corn, and a medley of bold spices like cumin, chili powder, and smoked paprika, this slow-cooked delight brings the comforting essence of the Southwest right to your table. Simmered to perfection in a rich broth and finished with a splash of zesty lime juice, this soup is irresistibly fragrant and full of big, satisfying flavors. Easy to prepare with minimal prep work, it’s an ideal one-pot meal for busy days—just set it, forget it, and let your Crock Pot do all the work. Garnish with fresh cilantro for a pop of freshness, and serve alongside warm cornbread or tortilla chips for a complete and cozy meal. With this recipe, comfort food has never tasted so good!
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Recipe Information
Ingredients
- 1.5 pounds pork shoulder (boneless, trimmed and cut into 1-inch cubes)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 large red bell pepper (chopped)
- 1 large green bell pepper (chopped)
- 14.5 ounces diced tomatoes (with juice)
- 15 ounces black beans (drained and rinsed)
- 1 cup frozen corn kernels
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice (freshly squeezed)
- 0.25 cup fresh cilantro (chopped, optional for garnish)
Instructions
Trim and cut the pork shoulder into 1-inch cubes, removing any excess fat.
In a Crock Pot, add the diced pork, chopped onion, minced garlic, red and green bell peppers.
Add the diced tomatoes (with their juice), rinsed black beans, and frozen corn to the Crock Pot.
Pour in the chicken broth and stir gently to combine the ingredients.
Sprinkle the cumin, chili powder, smoked paprika, oregano, salt, and black pepper evenly over the mixture and stir to incorporate the spices.
Cover the Crock Pot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is tender and the flavors are well combined.
Before serving, stir in the freshly squeezed lime juice for a bright, zesty finish.
Serve hot in bowls. Garnish with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 5131 mg | 223% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 48.4 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 6032 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
