A Crock of Curried Pork Soup recipe
All Recipes Meat and Poultry Recipes Pork
Ingredients
- 1 teaspoon olive oil 4 zucchini, cut into 1/4-inch slices 1 head garlic, separated into cloves and sliced 1 (2 pound) pork roast 3 tablespoons curry powder, divided salt and ground black pepper to taste 2 (10 ounce) cans diced tomatoes with green chile peppers 3 cubes vegetable bouillon ¾ cup boiling water 2 tablespoons minced garlic 1 (15.5 ounce) can white beans, drained 1 (15 ounce) can garbanzo beans (chickpeas), drained ½ cup white rice
Nutrition Info
- 230.2 caloriescarbohydrate: 30.1 gcholesterol: 31.8 mgfat: 4.9 gfiber: 5.3 gprotein: 17.4 gsaturatedFat: 1.4 gservingSize: -sodium: 339.6 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions A Crock of Curried Pork Soup
Directions
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Coat the bottom inside of a slow cooker with olive oil. Lay zucchini slices and garlic slices onto olive oil layer, top with pork roast. Season roast with 1 tablespoon curry powder, salt, and pepper.
Pour tomatoes with green chile peppers into a large measuring cup, stir in bouillon cubes and boiling water until dissolved. Pour tomato-broth mixture into slow cooker. Spread minced garlic over top of roast.
Cook on Low until pork is tender, about 6 hours.
Transfer pork roast to a plate and shred into bite-size pieces using a fork. Return shredded pork to slow cooker, add white beans, garbanzo beans, rice, and remaining 2 tablespoons curry powder and stir.
Cook for 2 more hours.