Southwest Carnita Soup

We hosted a pig roast at Family Camp this year.  A big pig roast.  Our barrow was nearly 300 pounds, and we still had upwards of 20 pounds of meat left over after feeding close to ninety people.  Needless to say, this degree of leftovers demands culinary creativity, and my Southwest Carnita Soup takes perfect advantage of both the pork and late summer vegetables from the farmer's market.  This soup is also a double recipe so that we can enjoy some now, and keep some in the freezer for the winter.  

Diet: Meat

Yield: 4 quarts

INGREDIENTS

2 pounds pulled pork

4 medium heirloom tomatoes

2 ears of corn, corn cut off of cob

1 red pepper

2 poblano chillies

1 large onion 

4 cloves garlic

4 serrano chillies

8 cups chicken stock, preferably homemade

1/4 cup grapeseed oil

2 teaspoons Adobo seasoning

1 teaspoon ground cumin

2 teaspoons salt

1 teaspoon freshly-ground black pepper

1/2 cup chopped cilantro

FOOD SOURCE

Pork: 

Tomatoes: R.F. Produce, Grand Rapids

Onion, Garlic, Corn, Serrano chillies, Poblano chillies, Red pepper, Cilantro: various farms, Fulton St. Farmer's Market

Adobo seasoning: Penzey's Spices, Grand Rapids

METHOD



To serve, garnish with fresh cilantro, lime wedges, Mexican crema or sour cream, and/or queso fresco or Chihuahua cheese.