Ingredients
Scale
- Smithfield Boneless Pork Shoulder Blade Roast (previously cooked and shredded)
- 28 ounces diced fire-roasted tomatoes
- 15 ounces whole kernel corn drained
- 15 ounces seasoned black beans drained
- 1 tablespoon chili powder
- 1 teaspoon of salt – more to taste
- hot sauce to taste
- sliced green onions (optional)
Instructions
- Stir together leftover pork, tomatoes, corn, beans, and chili powder in a soup pot. Bring to a simmer over medium heat.
- Stir and cook for a few minutes until heated through. (You can simmer for a half hour or more to allow the flavors to develop, but it’s ready to eat as soon as it’s hot!)
- Serve garnished with green onions if desired.
Notes
You can find the original recipe for Slow Cooker Pork Roast with Beans here.
- Prep Time: 2
- Cook Time: 15
- Category: Red Meat, Soups