Leftover recipe-Pulled Pork & Roasted Pepper Soup

Discussion in 'Pork' started by fire it up, Jul 29, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    The garden is finally producing fruits that I am able to use.
    The first things to ripen were my Anaheim peppers.


    That little thing in the top left is a no heat jalapeno I am growing for my Sister (she thinks regular black pepper is spicy) and this thing is really strange. Smells like a jalapeno, cooks up with that great aroma but flesh, seeds, ribs have absolutely no heat in them at all.
    Can't wait to make her some ABTs with them.

    So I looked around trying to find some recipes and I came across a few that I decided to modify and turn into something.
    Got my veggies ready, Anaheims and green bells are form the garden, onion and orange bell are store bought.

    Other ingredients include a bunch of garlic, 8 or so cloves, only had bouillon but 6 cups of chicken stock (I used 8 cups but that was too much), cumin, oregano, worcestershire black pepper, some leftover pulled pork from the freezer (thawed) and some beer. 2 bottles worth, but I just used a 22oz bottle of Yuengling beer.


    Roasted the pepper (not the jalapeno, that was eaten to taste test its heat, or lack of heat), after roasting I placed them in a gallon freezer bag for about 10 minutes then skinned and removed stems and seeds (should have left the seeds from the Anaheims).

    Diced the onion and minced the garlic, sauteed in a large pot with 2T olive oil till tender. Added some chipotle rub to the pork and added that into the pot.



    Added half the beer (well almost, I had a few swigs) and pureed the peppers and added them.


    Then added 6C chicken stock, 1t oregano, 1/2t ground cumin, 1t black pepper, 2t onion powder and a few dashes chipotle rub.


    Brought to a boil, reduced to a simmer and simmered for 2 hours stirring occasionally.


    About 20-30 minutes before it was done I added the rest of the beer


    All finished waiting to be plated


    It could be eaten as a soup I suppose but I used a slotted spoon to scopp it onto my plate and had it with a tortilla, some rice and some of the juices for dipping/sipping.
    And a piece of key lime from the exchange program (Thanks Meatball)


    It was pretty good, my only complaint was that the flavor wasn't nearly as strong as I would have liked.
    Smelled great the whole time but was a little light on overall flavor.
    Maybe some more heat, little more chipotle or regular jalapenos, just one of those dishes where it was good but it just needed a little extra oomph to put it over the top.

    Thanks for checking out my post, if you have extra pulled pork sitting around and not sure what to do with it this is worth a shot, just adjust to your own personal flavor preferences.
    Happy smokes to all [​IMG]
     
  2. rivet

    rivet Master of the Pit OTBS Member

    Good grief, FiU that is some OUTSTANDING cooking you do! Really good ideas you have and great execution.

    This recipe is almost like Ecuadorian "aguado" they make down there. (Don't ask me how I know, but I do [​IMG]) Great stuff and served over white rice with roasted plantain on the side to chop up in it. Never liked the plantain part, but you got the stew going on, bud. That's some good food you made.

    You said it wasn't hot enough for you....how about some finely chopped fresh jalapenos to sprinkle on top? I do that sometimes to add some heat to chili.

    Thanks for the post, and points for the excellent recipe and cooking you do!
     
  3. meatball

    meatball Smoking Fanatic OTBS Member

    Wow, I'm saving this recipe - sounds great FIU!! And your garden veggies look spectacular! Glad you got to try out the lime. I used two of the dried chipotles in some leftover smoked chicken enchiladas last night and they were great - gave the enchiladas nice heat and extra smoke!
     
  4. billbo

    billbo Master of the Pit OTBS Member

    Pass me a bowl FIU! Looks great!
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Thanks everyone.
    I actually took some last night, put the meat on a roll with some hot peppers and pepper jack cheese, inot the oven for a few minutes and used the juices for dipping, it was even better that way.
     
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    Ummmm let's see. Yum!
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Very creative, yum.[​IMG]
     
  8. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    [​IMG] Veerrrrrrry Interesting!!![​IMG] sounds like something just got added to the list... very different and i like different!!![​IMG]
     
  9. rons

    rons Smoking Fanatic

    Nice! Wow look at those beautiful peppers!
     
  10. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    MMMM WOW I am lovin' that points to you!
     

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