Roasted cauliflower soup that is filling and healthy.
| Prep Time: | 20 mins |
| Cook Time: | 6 hrs 10 mins |
| Total Time: | 6 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 ½ pounds boneless pork loin, cut into 3/4-inch cubes
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 (7 ounce) cans diced green chiles
- 2 yams, peeled and cut into 1/2-inch pieces
- ½ onion, coarsely chopped
- 5 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ground black pepper to taste
- 1 tablespoon hot pepper sauce
- 1 cup frozen corn
- ½ cup shredded Cheddar cheese
Instructions
- Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
- Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.
Nutrition Facts
| Calories | 636 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 8 g |
| Protein | 44 g |
| Saturated Fat | 10 g |
| Sodium | 1443 mg |
| Sugars | 6 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I think i wound up with too much yams and too small a piece of pork. This would be my fault, not the recipe.
My husband and I both loved it. I basically followed the recipe, but spiced it up some. I used 2 cans diced tomatoes (instead of 1) and 1 can of chicken broth. Because I use low-salt everything, I added more spice: I used 1 generous tablespoon of cumin and 1 generous tablespoon of oregano. I also added most of a bunch of fresh cilantro and 3 diced chipotle peppers in adobo.
I made it as detailed for my first run; great recipe. We enjoyed the flavor of the different veggies.
I left out the hot sauce. It had a nice flavor without it and guests could add it at the table if they wanted. I also served sour cream on the side along with the cheese.
My own little flair: For some extra spice, I added four 4oz. cans of “hot green chiles”, with 2 teaspoons of hot pepper sauce. Used pork loin that came with a mesquite flavoring. It all come together really well, even the sweet potato (which is what I assumed what meant by “yams”).
Great flavor. Left out the corn, used tomatoes with green chillies (2 cans) and reduced tobasco to 2 tspn. Plenty of heat! Chunks of pork shredded at end when I tried to cut into smaller bite size portion and added additional flavor.
I’ve made a very similar recipe for 45 years that’s a family standard so this interested me. I love yams and am always looking for a new way to use them and this did the trick. The next time I make it I’ll add a 15 oz. can of red beans and use the yellow hominy from my recipe in place of the corn. It’s a wonderful cold weather recipe and I enjoyed Linz’s use of pork as an alternative to the beef I use. Thanks for sharing this with us.
Nummy stuff!! I’m gonna try a couple of the things that the others did the next times around. And yes, there will be many more times of making this one!!
Didn’t have a pork roast handy so I used 10 oz of chorizo and added diced potatoes. Used butternut squash instead of yams. What a great recipe.
Loved this!!! My whole family loved this stew. The only thing I changed was I used potatoes instead of yams as we don’t eat yams, delicious!!!
This is best chile verde recipe I have ever tried. I am not big on yams, though. So I added 5 fresh tomatillos instead. Did not add diced red tomatoes. Seems to have better flavor with green tomatoes — just my opinion. My husband loves this dish and so do neighbors, as we like to share food. Thanks Linz.
I added some avocado to the bowl when serving and it was delicious. Great addition to a good recipe. My sister loved it and asked for the recipe as soon as she tried it. I cooked it overnight on the 8 hour setting and it worked great.
Made this with a left over smoked pork tenderloin we had. I used gold Yukon potatoes instead of sweet potatoes and used only 1 can of diced chilies and added 1.5 cups of chicken broth. Cooked it on the stove for about 20 minutes. It was OUTSTANDING!!
Was a bit skeptical, but this turned out great! Used about 1 1/2 cups of chicken broth as suggested by others and used leftover grilled pork tenderloin. I also added a red bell pepper. My veggie hating husband and my three year old even approved.
Great flavor. Will definitely make again.
This was great. I modified by using 1 Lb of taco seasoned turkey, and 1 Lb of turkey sausage. I also added 1 15 Oz can of chicken broth to make it more of a soup. Served with sliced avocado.
It was just average. The concept looked great, loved the idea of Yams and corn. My husband doesn’t want to eat it for leftovers. I wish it were good but I have to give it a thumbs down.
Amazing! I followed the recipe and added a con of seasoned black eye peas drained. It is our new New Years meal!
I did tweak it a little used Tomatoes with Jalapenos about 1.5 tablespoons of Melinda’s Habanero sauce also used 1/2 of a small Africa yam threw in some Goat meat also since I do not have a slow cooker I just put in on the stove top on low in a 4 qt pot for 12 hours. If you use Goat meat do not forget to remove the skin.
I’ve made this several times and we love it! I happened to have hot frozen green chile from Costco and I probably used a little more than called for in the recipe. I used a whole onion and 3 sweet potatoes, so added a little of my homemade veggie stock. My house smells sooo good!!
Yum! I used one can of hot peppers and one of mild. It was a great balance of flavor and heat, as well as the sweetness added by the yams and corn. I might try hominy instead of corn in the future.