Taco Soup Pulled Pork: A Delicious & Easy Recipe

Taco Soup Pulled Pork: Get ready to ditch the same old weeknight dinners because I’m about to introduce you to a flavor explosion that will have your family begging for seconds! Imagine the comforting warmth of a hearty taco soup, but elevated with the smoky, tender goodness of pulled pork. Yes, you read that right – it’s a culinary dream come true!

Taco soup, in its essence, is a celebration of Southwestern flavors, a vibrant blend of spices, beans, and vegetables that has warmed hearts and bellies for generations. While its exact origins are debated, it’s clear that this dish draws inspiration from the rich culinary traditions of the American Southwest and Mexico. Now, picture taking that beloved classic and infusing it with the slow-cooked perfection of pulled pork. The result? An unforgettable symphony of textures and tastes.

People adore taco soup for its incredible versatility and ease of preparation. It’s a one-pot wonder that’s perfect for busy weeknights, and it’s endlessly customizable to suit your preferences. But what truly sets this Taco Soup Pulled Pork recipe apart is the addition of that melt-in-your-mouth pulled pork. The smoky sweetness of the pork complements the savory spices of the soup, creating a depth of flavor that will leave you craving more. It’s the perfect balance of comfort food and exciting new flavors, all in one delicious bowl. So, grab your slow cooker or Dutch oven, and let’s get cooking!

this Recipe

Ingredients:

• For the Pulled Pork:
• 3-4 lb Pork Shoulder (Boston Butt), excess fat trimmed
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 2 tbsp Chili Powder
• 1 tbsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Dried Oregano
• 1/2 tsp Cayenne Pepper (optional, for heat)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 cup Chicken Broth
• 1/2 cup Apple Cider Vinegar
• 2 tbsp Brown Sugar
• 1 tbsp Worcestershire Sauce
• For the Taco Soup:
• 1 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 Green Bell Pepper, chopped
• 1 Red Bell Pepper, chopped
• 1 (15 oz) can Black Beans, rinsed and drained
• 1 (15 oz) can Kidney Beans, rinsed and drained
• 1 (15 oz) can Pinto Beans, rinsed and drained
• 1 (15 oz) can Corn, drained
• 1 (10 oz) can Diced Tomatoes and Green Chilies (Rotel), undrained
• 1 (28 oz) can Crushed Tomatoes
• 4 cups Chicken Broth
• 1 packet Taco Seasoning (or 2-3 tbsp homemade)
• 1 tsp Cumin
• 1/2 tsp Chili Powder
• 1/4 tsp Cayenne Pepper (optional, for heat)
• Salt and Pepper to taste
• Toppings (optional):
• Shredded Cheddar Cheese
• Sour Cream or Greek Yogurt
• Avocado, diced
• Tortilla Chips, crushed
• Green Onions, chopped
• Cilantro, chopped
• Lime wedges

Preparing the Pulled Pork:

1. Sear the Pork Shoulder: Pat the pork shoulder dry with paper towels. This is crucial for getting a good sear. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the pork shoulder generously with salt, pepper, chili powder, smoked paprika, cumin, oregano, and cayenne pepper (if using). Sear the pork shoulder on all sides until nicely browned, about 3-4 minutes per side. This step adds a ton of flavor, so don’t skip it!
2. Sauté Aromatics: Remove the pork shoulder from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Deglaze and Add Remaining Ingredients: Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot. This is where all that delicious flavor hiding at the bottom comes from! Add the brown sugar and Worcestershire sauce. Stir to combine.
4. Slow Cook the Pork: Return the pork shoulder to the pot. The liquid should come about halfway up the side of the pork. If needed, add a little more chicken broth. Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Cook for 6-8 hours, or until the pork is very tender and easily shreds with a fork. You can also do this in a slow cooker on low for 8-10 hours.
5. Shred the Pork: Once the pork is cooked, remove it from the pot and let it rest for about 15-20 minutes. This makes it easier to shred. Use two forks to shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
6. Reserve Cooking Liquid: Don’t discard the cooking liquid! This is liquid gold. Skim off any excess fat from the surface of the liquid. You can add some of this liquid to the shredded pork to keep it moist and flavorful. I usually add about 1-2 cups.

Making the Taco Soup:

1. Sauté Vegetables: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, green bell pepper, and red bell pepper and cook for another 3-5 minutes, until slightly softened.
2. Add Beans, Corn, and Tomatoes: Add the black beans, kidney beans, pinto beans, corn, diced tomatoes and green chilies (Rotel), and crushed tomatoes to the pot. Stir to combine.
3. Add Broth and Seasonings: Pour in the chicken broth. Add the taco seasoning, cumin, chili powder, and cayenne pepper (if using). Stir well to combine.
4. Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the better it tastes!
5. Add the Pulled Pork: Stir in the shredded pulled pork. Heat through, about 10-15 minutes.
6. Taste and Adjust Seasonings: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, chili powder, or taco seasoning to your liking.

Serving the Taco Soup:

1. Ladle into Bowls: Ladle the taco soup into bowls.
2. Add Toppings: Top with your favorite toppings, such as shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, crushed tortilla chips, chopped green onions, chopped cilantro, and lime wedges.
3. Enjoy! Serve immediately and enjoy! This soup is also great reheated the next day. The flavors just get better over time.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder and cayenne pepper to control the spice level of the soup. If you’re sensitive to heat, omit the cayenne pepper altogether.
• Vegetarian Option: To make this soup vegetarian, omit the pulled pork and use vegetable broth instead of chicken broth. You can also add more beans or vegetables to make it more filling.
• Slow Cooker Option: You can easily make this soup in a slow cooker. After sautéing the vegetables, add all the ingredients (except the pulled pork) to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the pulled pork during the last 30 minutes of cooking.
• Instant Pot Option: For a quicker version, you can make this soup in an Instant Pot. Sauté the vegetables using the “Sauté” function. Then, add all the remaining ingredients (except the pulled pork). Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes, then a quick release. Stir in the pulled pork and heat through.
• Thickening the Soup: If you prefer a thicker soup, you can mash some of the beans with a fork or use an immersion blender to partially blend the soup.
• Homemade Taco Seasoning: For a more authentic flavor, make your own taco seasoning. Combine 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Storage: Store leftover taco soup in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months.

Why This Recipe Works:

This Taco Soup with Pulled Pork recipe is a winner because it combines the smoky, savory flavors of slow-cooked pulled pork with the hearty, comforting goodness of taco soup. The pulled pork adds a depth of flavor that you just can’t get with ground beef or chicken. The combination of beans, corn, tomatoes, and spices creates a delicious and satisfying soup that’s perfect for a chilly evening. Plus, it’s easy to customize with your favorite toppings.

Pulled Pork Perfection:

The key to great pulled pork is low and slow cooking. This allows the pork shoulder to break down and become incredibly tender. Don’t rush the process! The longer it cooks, the better it will taste. Also, don’t be afraid to experiment with different seasonings and

Conclusion:

This Taco Soup Pulled Pork recipe isn’t just another meal; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it. The smoky, tender pulled pork swimming in that vibrant, slightly spicy taco soup base is a match made in culinary heaven. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or a casual get-together with friends and family. The best part? It’s incredibly versatile and forgiving, making it a fantastic option for both seasoned cooks and kitchen novices alike.

What makes this recipe a must-try? It’s the perfect balance of convenience and deliciousness. Using pre-cooked pulled pork (or even leftovers!) drastically cuts down on prep time, allowing you to have a hearty and satisfying meal on the table in under an hour. But don’t let the simplicity fool you; the depth of flavor is truly remarkable. The combination of the smoky pork, the rich tomato base, the zesty taco seasoning, and the creamy beans creates a symphony of tastes and textures that will leave you wanting more.

But the fun doesn’t stop there! This Taco Soup Pulled Pork is incredibly adaptable to your personal preferences. Feeling adventurous? Add a can of diced green chilies for an extra kick. Want to make it even heartier? Stir in some cooked rice or quinoa. For a vegetarian option, you can easily substitute the pulled pork with black beans or lentils.

When it comes to serving, the possibilities are endless. I personally love topping mine with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, and a generous handful of crushed tortilla chips for that satisfying crunch. A squeeze of lime juice adds a bright, zesty finish. You could also serve it with a side of cornbread or a simple green salad for a complete and balanced meal.

Here are a few more serving suggestions to get your creative juices flowing:

* Taco Bowls: Serve the soup over a bed of rice and top with your favorite taco toppings like lettuce, tomatoes, onions, and guacamole.
* Loaded Nachos: Spread tortilla chips on a baking sheet, top with the soup, cheese, and other toppings, and bake until the cheese is melted and bubbly.
* Stuffed Peppers: Use the soup as a filling for bell peppers, bake until tender, and top with cheese.
* Quesadillas: Spread the soup between two tortillas with cheese and grill until golden brown and the cheese is melted.

I’m genuinely excited for you to try this recipe. It’s become a staple in my own kitchen, and I know it will become one in yours too. It’s the kind of dish that’s perfect for meal prepping, potlucks, or simply a cozy night in.

So, what are you waiting for? Gather your ingredients, fire up your stove, and get ready to experience the magic of Taco Soup Pulled Pork. And most importantly, don’t forget to share your creations! I’d love to see your photos and hear about your variations. Tag me in your posts on social media and let me know what you think. Happy cooking! I can’t wait to hear about your culinary adventures with this delicious and easy recipe. Let me know what you think!