[Leftover] Carnitas Soup
with chayote / cabbage
![[Leftover] Carnitas Soup](https://cooksmarts.imgix.net/meal_photos/1518/20200601_Carnitas_Sandwich-NM-2.jpg?ixlib=rails-4.3.1&auto=format)
With carnitas made earlier in the week, this soup that we featured back in 2019 comes together fast and has tons of color and flavor.
Smarts: Store-bought salsa is an easy way to build another layer of flavor into the soup. Be sure to use a salsa that is mild if you prefer less spice.
Ingredients
- Squash, chayote - 8 oz , chopped (sub zucchini)
- Onions, medium - 1 , diced
- Peppers, poblanos - 1 , diced (sub green bell pepper)
- Jalapenos (opt) - 1 , chopped
- Garlic - 2 cloves , chopped
- Oil, cooking - 1 Tbsp
- Stock, any type - 5 cups
- Slow-cooker carnitas (leftover from Monday) - ~3 cups
- Coleslaw mix - 10 oz
- Salsa, store-bought - 1/2 cup
- Cilantro - 1/4 bunch , chopped
- Lime juice - 2 tsp
- Hot sauce (opt) - to taste
Prep
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Chayote / Onions / Poblanos / Jalapenos / Garlic - Prep as directed. Store chayote in one container. Combine onions, poblanos, jalapenos, and garlic in another container. (Can be done up to 5 days ahead)
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Make
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Heat a Dutch oven over medium-high heat. Add oil and then onions, poblanos, jalapenos, and garlic. Saute until softened, 4 to 5 minutes.
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Add chayote and stock. Bring to a simmer.
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When soup is simmering, stir in pork, coleslaw mix, and salsa.
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Simmer until chayote and coleslaw are tender, ~10 minutes.
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While soup simmers, chop cilantro.
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Remove soup from heat and stir in lime juice. Season with some salt and pepper. If you’d like the soup spicier, stir in some hot sauce.
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Divide soup between bowls and top with cilantro. Enjoy!
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