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Shredded Pork Tortilla Soup

*10 Ing. or Fewer *Gluten-Free
Makes 6–8 servings
Prep. Time: 10 minutes Cooking Time: 8–10 hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
3 large tomatoes, chopped
1 cup chopped red onion
1 jalapeño, seeded and minced
1 lb. pork loin
2 tsp. cumin
2 tsp. chili powder
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. lime juice
8 cups gluten-free chicken broth
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    SHREDDED PORK TORTILLA SOUP
    Makes 6–8 servings
    Cooking Time: 8–10 hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Serving:
    fresh chopped cilantro, optional
    tortilla chips, optional
    avocado slices, optional
    freshly grated Mexican cheese, optional

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook at least for 8–10 hours.
  4. Remove the pork and shred it between two forks. Place it back into the soup and stir.
  5. Serve each bowl of soup with fresh chopped cilantro, tortilla chips, avocado slices, and freshly grated Mexican cheese, if desired … or any other garnishes you would like!

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