Pulled Pork Enchilada Soup

by Mike Purwin

One of the things I like most about my BBQ hobby is the leftovers.  It's fun to cook BBQ; its even more fun to cook too much bbq, and that usually starts in the grocery store when there’s a sale on pork butt.  I mean, the pork is half of, or close to it, I have room on the cooker, and it doesn’t take any more fuel to keep the cooker going with two butts versus one.  So really, am I wasting fuel if I DON’T put two butts on there?  And then as I load my cart with the 2nd butt (or fourth or sixth), I think about all the leftover pulled pork recipes I have been compiling over the years.

The first recipe that usually pops in my head (after nachos or quesadillas) is this enchilada soup.  It’s creamy, spicy, cheesy, and if you have Frito's on hand it really ups the corn flavor and satisfies any enchilada craving! 

Sound good?  Well here's what you'll need.

Ingredients:

1 Tbsp Butter

1 Medium onion, diced

10 oz Enchilada Sauce

8 oz Cream Cheese

1 can Black Beans

1 can Sweet Corn (or equivalent Frozen Corn)

8 oz canned Green Chiles

14 oz Diced Tomatoes

1 Cup Chicken Stock

2 Cups Pulled Pork

1 Cup Shredded Colby Jack Cheese (or more, I won't judge)

4 dashes Hot Sauce, like Tapatio (optional)

Optional Garnish:

1/2 cup Green Onion,sliced on bias

Frito's

 

Instructions:

1. In a stock pot, melt the butter on medium heat.  Add the diced onion and simmer for 5-10 minutes until translucent.

2.  Add the Enchilada Sauce and the Cream Cheese.  Still on medium heat, cook until the Cream Cheese is well blended with the sauce.  Take care not to bring  this to a high boil since we are dealing with Cream Cheese, which can break down.

3.  Now add the black beans, corn, diced tomatoes, and green chiles.  Stir and heat through, about 10 minutes.

4.  Still on medium heat, add the Chicken Stock and Pulled Pork.  Stir and heat through for another 10 to 15 minutes.  Now is a good time to taste and decide if it needs the Hot Sauce.  Bring to just a boil and turn off heat to let rest.

5.  Serve topped with generous amounts of cheese, garnished with green onion and Frito's, or your favorite corn chip.

 

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