When I make pork carnitas I always make extra. We LOVE left over pork carnitas. (Thanks again Tracy for sharing your recipe.) I've used the leftovers for many different things, canrnita flautas (I THOUGHT I had logged my recipe for flautas, BUT when I went to find it to connect the link I can't find it ANYWHERE!! Did I not give you that recipe? Really?), burritos, salads and Boy 1 just eats the meat straight without even heating it up. So the other day when I was talking CARNITA talk with Tracy she told me she makes a soup with her leftovers. GENIUS! So once again I followed her lead and threw together a pot of soup. I LOVED it, the kids didn't eat much, but that could have had more to do with the fact that I let them each buy a box of Girl Scout Cookies (with their own money) when a cute little girl scout came around the neighborhood with a wagon full of cookies. And yes, I let them eat the cookies BEFORE dinner. Not the smartest thing I have even done, but hey, I'm in the business of creating good childhood memories right?
This is what I threw together and it took all of about 15 minutes!
8 cups chicken broth
3-4 pounds left over pork carnitas
small onion - diced
juice of 2 limes
3 garlic clove
1 bunch of cilantro
left over black beans
1 can sweet corn
1 TBL Cumin (or more to taste)
1-2 chipotle chilies in adobo sauce - chopped
salt to taste
Combine chicken broth and onions, bring to a boil, add all other ingredients, cook for about 15 minutes. Dinner is DONE!
Toss a few diced fresh tomatoes and some queso fresco cheese on top and you are all set to dig in! (A little avocado would be good too, I just didn't have any.)
1 can black beans
1 can chopped green chilis