Do you ever got to those chain burrito restaurants? You know, Chipotle or Freebirds or the like? I used to go somewhat regularly when I was in my twenties, and then I hadn’t been for years, until a few months ago. I used to always get tacos, but when I returned, I decided to try a burrito bowl. Uh…yum! And then when I saw a recipe for a burrito bowl soup, I thought…why not?!?
- 2-3 lbs pork shoulder or pork carnitas meat
- 1 Tbsp olive oil
- 2 Tbsp cumin
- 2 Tbsp chipotle chili powder (or regular chili powder)
- 1 Tbsp garlic powder
- 2 tsp onion powder
- salt and pepper, to taste
- 1 sprig thyme (or 2 tsp dried thyme)
- 32 oz chicken or vegetable stock
- 1 can black beans, drained and rinsed
- 2½ cups rice
For topping (what I used, but you can customize to your own liking!)
- diced tomato
- diced avocado
- grated cheese
- chopped cilantro
- chopped green onions
- hot sauce
- lime wedges, for squeezing!
- Heat olive oil in a large skillet over medium-high heat. Season the pork with cumin, chili powder, garlic and onion powders, salt and pepper, then add to the skillet and brown each side, about 5 minutes per side. Remove from the skillet and add to a slow cooker.
- Add the sprig of thyme or sprinkle with dried thyme, and pour the chicken or vegetable stock over the pork. Cook on High for 3-4 hours or on Low for 6-7 hours, until the pork is tender and falling apart.
- Use two forks (or a stand mixer and the paddle attachment) to shred the pork. Stir in the beans and rice and cook an additional 30-60 minutes on High, until the rice is tender.
- Spoon the soup into bowls, and top with your choice of toppings and a squeeze of lime juice.