[Leftover] Carnitas Soup
with poblanos / spinach salad

Name: [Leftover] Carnitas Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 oz Zucchini, chopped; 1 Onions, medium, diced; 1 Peppers, poblanos, diced (sub green bell pepper); 1 Jalapenos (opt), chopped; 2 cloves Garlic, chopped; ~3 cups Slow-cooker carnitas (leftover from Tuesday); 1/4 bunch Cilantro, chopped; 1 Tbsp Oil, cooking; 5 cups Stock, any type; 10 oz Coleslaw mix; 1/2 cup Salsa, store-bought; 2 tsp Lime juice; to taste Hot sauce (opt); 2 Tbsp Vinegar, red or white wine; 1 tsp Honey; 1 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 2 Oranges, peeled and sliced into segments; 5 oz Baby spinach; 2 Tbsp Pepitas / pumpkin seeds

Active: 40 Total: 40

Original GF Paleo Vegetarian

With carnitas made earlier in the week, this soup, which was last featured in 2019, has many different textures and flavors.
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.

Dependency

Slow Cooker Carnitas Lettuce Cups

Ingredients

Metric

Servings:

[Leftover] Carnitas Soup (P):

Zucchini - 8 oz , chopped
Onions, medium - 1 , diced
Peppers, poblanos - 1 , diced (sub green bell pepper)
Jalapenos (opt) - 1 , chopped
Garlic - 2 cloves , chopped
Slow-cooker carnitas (leftover from Tuesday) - ~3 cups
Cilantro - 1/4 bunch , chopped
Oil, cooking - 1 Tbsp
Stock, any type - 5 cups
Coleslaw mix - 10 oz
Salsa, store-bought - 1/2 cup
Lime juice - 2 tsp
Hot sauce (opt) - to taste

Spinach Salad with Oranges:

Vinegar, red or white wine - 2 Tbsp
Honey - 1 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 3 Tbsp
Oranges - 2 , peeled and sliced into segments
Baby spinach - 5 oz
Pepitas / pumpkin seeds - 2 Tbsp

Prep

Zucchini / Onions / Poblanos / Jalapenos / Garlic - Prep as directed. Store zucchini in one container. Combine onions, poblanos, jalapenos, and garlic in another container. (Can be done up to 5 days ahead)
Pork - (Skip if already done on Tuesday) Chop or shred pork. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, honey, and mustard. Slowly add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
Cilantro / Oranges - Prep as directed.

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Make

Heat a Dutch oven over medium-high heat. Add oil and then onions, poblanos, jalapenos, and garlic. Saute until softened, 4 to 5 minutes.
Add zucchini and stock. Bring to a simmer.
When soup is simmering, stir in carnitas, coleslaw mix, and salsa.
Simmer until zucchini and coleslaw are tender, ~10 minutes.
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.
In a serving or mixing bowl, combine spinach, oranges, and pepitas. Toss with dressing until salad is dressed to your liking.
Divide soup between bowls and top with cilantro. Enjoy with salad on the side.

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[Leftover] Carnitas Soup with poblanos / spinach salad