Get ready to transform your ordinary dinner into a mouthwatering Mexican-inspired feast that will have your family begging for seconds! This Crock Pot Pork Black Bean Corn Soup is not just another recipe – it's a flavor explosion waiting to happen in your kitchen. Imagine tender, perfectly seasoned pork melting alongside hearty black beans and sweet corn, all simmered to perfection with minimal effort. Whether you're a busy professional, a home cook looking for an easy meal, or someone who craves restaurant-quality dishes without spending hours in the kitchen, this recipe is your ultimate culinary shortcut to deliciousness!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb pork shoulder, cubed
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tbsp chili powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cubing the pork shoulder into 1-inch pieces, chopping the onion finely, and mincing the garlic cloves.
- Season the cubed pork shoulder generously with salt, pepper, and chili powder, ensuring each piece is evenly coated.
- Place the seasoned pork cubes into the bottom of the crock pot, creating an even layer.
- Add chopped onions and minced garlic over the pork, distributing them evenly.
- Drain and rinse the black beans, then add them to the crock pot on top of the onions and pork.
- Drain the corn and sprinkle it over the black beans.
- Carefully pour the chicken broth over all ingredients, ensuring it covers most of the ingredients.
- Cover the crock pot and set to low heat setting for 6 hours, allowing the pork to become tender and flavors to meld together.
- After 6 hours, check the pork's tenderness by using a fork to see if it easily shreds.
- Taste and adjust seasoning with additional salt, pepper, or chili powder if needed.
- Serve hot in bowls, optionally garnishing with fresh cilantro, sour cream, or lime wedges.
Tips
- Choose the right cut: Use pork shoulder (or pork butt) for maximum tenderness and flavor. The marbling in this cut ensures your meat stays juicy during the long, slow cooking process.
- Seasoning is key: Don't be shy with your chili powder, salt, and pepper. Make sure each pork cube is generously coated for deep, rich flavor.
- Layer ingredients strategically: Place meat at the bottom, then vegetables, to help distribute heat and flavors evenly throughout the soup.
- Low and slow is the secret: Resist the temptation to rush the cooking. The 6-hour low-heat setting is crucial for breaking down the meat and developing complex flavors.
- Optional flavor boosters: Consider adding a can of diced green chilies, a splash of lime juice, or a dash of cumin to elevate the soup's taste profile.
- Garnish wisely: Fresh cilantro, a dollop of sour cream, or a squeeze of lime can take this soup from good to absolutely incredible!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 75mg
