A Houseful of Love

Every time I make this Mexican pork & black bean soup, it reignites a debate in our household. Is it a soup or actually a chili?

I think it feels a bit lighter than chili, with fresh cilantro, shredded pork, and loads of peppers. It also has a distinctly Mexican flavor profile, almost like a pork taco or enchilada soup. It’s the perfect dinner for when you just want to toss everything in a pot rather than assembling all the parts of taco night (though homemade tortillas make a great side dish if you’ve got the bandwidth).

However, as a meaty dish with a bone-broth base thickened with beans and flavored with tomatoes, cumin, and chili powder, I must admit it has some chili-like elements. While it’s light enough for a summer evening, it’s also warm and comforting enough for a delightful winter meal.

I still stand by my position that this is a soup, but my toddler is adamant that this is a chili. And since chili (of any type) is his favorite meal, I let him believe it’s chili. What do you think?

Can I make any substitutions in this Mexican Pork & Black Bean Soup?

This soup is the prime opportunity for substitutions. If you don’t have these exact ingredients, it will be just fine! It’s quite flexible and forgiving.

• Meat: While I really like this soup with shredded pork, it’s also great with shredded chicken or beef as well! You can also leave the meat out and substitute with more beans for a vegetarian option.
• Vegetables: Bell peppers, a jalapeno, onions, tomatoes, and corn really contribute to the Mexican flavor profile of this soup. However, feel free to add extra jalapenos if you like extra heat (or remove the seeds and ribs if you don’t). Bell peppers of any color will do, though I like a mix of red, orange, and yellow. Poblanos or other mild peppers are also a good substitute here. You can omit the corn if you don’t like it or don’t eat it. I wouldn’t leave out the tomatoes or onions though!
• Beans: I usually make this soup with black beans, but I’ve made it with pinto beans as well to great effect! Black beans are a bit smokier and give the soup a beautiful dark color, while pinto beans tend to be a bit milder and starchier. And while I tend to use dried beans because they’re cheaper, you can use canned beans as well! Four cans of beans is about equal to one pound of prepared dry beans.

What should I serve with Mexican Pork & Black Bean Soup?

This soup is great on its own, but I like to serve it with a bit of crusty sourdough bread or homemade tortillas on the side. In terms of toppings, some of my favorites are shredded cheese, sour cream (or Greek yogurt), fresh cilantro, avocado, and fermented hot peppers!

How long does leftover Mexican Pork & Black Bean Soup last?

As with most soups, these leftovers get better with time as the flavors meld! Leftover soup can be refrigerated for about 4 days. In the freezer, this soup is best eaten within 6 months.

Ingredients

• 2 tbsp butter – or tallow, avocado oil, or other healthy fat
• 2 yellow onions, chopped
• 6 cloves garlic, minced
• 1 jalapeno, chopped – if you’re sensitive to spice, remove the ribs and seeds. If you like spicy foods, feel free to leave them in.
• 3 bell peppers, chopped – any mix of colors will do! You can also substitute with other mild peppers, like poblanos.
• 1 15oz can diced tomatoes
• 1 lb dry black beans, prepared – while the soup is called a pork & black bean soup, you can definitely substitute with other beans. Pinto beans work great here! Feel free to use canned beans instead of prepared dry beans if that’s easier for you. I’ve found that 4 cans of beans is a pretty good equivalent for a pound of dry beans.
• 1/2 cup fresh cilantro – dried cilantro doesn’t have quite the same effect, but you can substitute with about 3 tbsp dried cilantro in a pinch.
• 6 cups bone broth – I use chicken bone broth because that’s what I usually have on hand, but you can use pork bone broth or beef bone broth if that’s what you have!
• 2 lbs cooked shredded pork – shredded chicken and shredded beef will work too!
• 1 tbsp cumin
• 1 tbsp chili powder
• 12oz frozen corn
• Salt & pepper, to taste

Directions

Step 1: Melt butter over medium heat in a large pot. Sauté onions and garlic until beginning to soften, about 2-3 minutes.

Step 2: Add jalapeno and bell peppers. Sauté for another 2 minutes.

Step 3: Add tomatoes, half of the black beans, cilantro, and chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes.

Step 4: Turn off heat. Either pour into blender in batches or use on immersion blender. Blend until smooth and no large chunks remain.

Step 5: Add spices, pork, remaining beans, and corn. Simmer 10 minutes more.

Step 6: Taste and adjust salt and pepper to taste (it will depend largely on the salt content and flavor of your bone broth). Serve with sour cream or Greek yogurt, fermented hot peppers, fresh cilantro, shredded cheese, avocado, or whatever toppings you desire!

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Nutrition Facts

Amount Per Serving
Calories: 512 kcal
Fat: 25g
Total Carbohydrates: 42g
Fiber: 9g
Protein: 33g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.