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?!?
I know it’s warming up outside and many people just can’t eat soup if it isn’t cold, but it’s not too warm yet, so maybe you can squeeze it in, yet? Or save this recipe for when winter rolls back around, at least. J doesn’t mind eating soup no matter what the time of year, so I get to try new recipes year-round and that’s always nice.
Now, this one is a crock pot recipe, which is always nice for the weekends or overnight cooking. Or for some, while you’re at work. That never works for me (unless J is home for the day) because I’m gone for almost 10 hours and our crock pot doesn’t have a timer setting on it. And nobody wants to come home to burnt crock pot food. Noooo one.
But let me tell you how good your house will smell and how loud your taste buds will sing when you taste this soup and all it’s southwester, tex-mex-y flavors. It’s ah-maz-ing. Fo’ sho! So, if you are a year-round soup lover, you need to try this asap! And the rest of you…don’t forget about it come winter time!
Slow Cooker Pork Carnitas Burrito Bowl Soup
Adapted from Go Go Go Gourmet
- 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.
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