Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork and Black Bean Soup

BigEasyEggorBigEasyEggor Posts: 11
edited 9:26PM in Sides
• &#188 Cup Sour Cream• 1 can (10 oz) Diced Tomatoes and Green Chiles
• 2 Tbs Chopped Fresh Cilantro• 1 tsp Ground Cumin
• 1 Small Onion, chopped• &#189 lb Shredded Barbeque Pork
• 2 Tbs Olive Oil• 2 Tbs Lime Juice
• 2 Clove Garlic , minced• Shredded Cheddar Cheese
• 3 Cup Chicken Broth
• 3 can (15 oz) Black Beans

InstructionsSTIR together sour cream and cilantro. Cover and chill until ready to serve.SAUTE onion in hot oil in a Dutch oven over medium heat 7 minutes or until tender, add garlic, add garlic, and sauté 1 minute. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes.
PROCESS 2 cups bean mixture in a food processor or blender until smooth. Return bean puree to Dutch oven. Stir in pork, and simmer 10 minutes. Stir in lime juice.
Top each serving with shredded cheese and a dollop of sour cream mixture.NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.