We’ve been having cool weather lately, so we ate this thick Chipotle pork and bean soup.
I cleaned and organized our freezer last weekend and came across a scrap of pork tenderloin, a storage container full of chipotle peppers in adobo sauce, the tail-end of a bag of frozen corn, and one lonesome frozen chop. What to do, what to do? So I decided to make this comforting chipotle pork and bean soup recipe.
This is spicy and so filling. If you like chili, this is very similar to that. However, this has a unique flavour you won’t find in a chili.
Warm Chipotle Pork and Bean Soup Recipe
- 500 grams ground pork (minced pork)
- ⅓ cup olive oil
- 1 medium yellow onion - minced
- 2 ribs celery - minced
- 250 ml white wine
- 7 medium Roma tomatoes - diced
- 1 ribs green pepper (green capsicum) - diced
- 125 milligrams corn
- 300 grams red kidney beans - cooked
- 900 ml chicken stock (chicken broth or chicken bouillon)
- 30 grams cocoa powder - unsweetened
- 1 teaspoon ground cumin - to taste
- 1 teaspoon smoked paprika - to taste
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Toss ground pork in a bag or container with about 1/2 a handful of cornstarch. Shake lightly to coat the meat.
- Heat a large pot, then add the oil or fat you are using. When the fat shimmers, add your meat.
- Remove the meat and allow them to rest on a plate.
- Add the onion and celery to the pan, adding more oil if necessary. Cook until golden brown. Add these to the plate of pork.
- De-glaze the bottom of the pot with white wine. Please don’t skip this step; it’s important.
- Add the tomatoes, frozen corn, diced pepper, and cooked kidney beans to the pot. Stir to combine.
- Add in the browned pork cubes and onion and celery. Pour the stock into the pot. You have quite a bit of leeway with how much liquid to add; these are just approximations of the amount I used.
- Season according to your palate, using some or all of the seasonings listed above. Note, if you choose not to use chipotle, rename the dish. It’s unfair to tease chipotle lovers with the promise but no delivery!
- Simmer at low heat for at least an hour. You can also make this in the crock pot-don’t skip browning off the meat and deglaze the pan. If you skip those steps, you end with less flavour, so they are worth the extra effort.
- Serve with salad or toast.