VOODOO BLACK BEAN SOUP

By SAEGERMA

Ingredients

• 2 LBS COUNTRY STYLE RIBS OR PORK SHOULDER
• 2 TEAS CAJUN SEASONING
• 1 TABLESPOON OLIVE OIL
• 8 OZ SMOKEHOUSE SAUSAGE SLICED
• 1 CAN 7OZ CHOPPED GREEN CHILES
• 3 CELERY RIBS DICED
• 1 ONION DICED
• 1 CRUSHED GARLIC CLOVE
• 1 MEDIUM JALAPENO PEPPER MINHCED
• 48 OZ CHICKEN BROTH
• 3 CANS BLACK BEANS RINSED AND DRAINED
• 3 CARROTS DICED
• 1 TABLESPOON CHOPPED CHIPOLTE CHILE PEPPER IN ADOBO

Details

Servings 8

Preparation

Step 1

RUB PORK WITH SEASONING HEAT OIL IN DUTCH OVEN OVER HIGH HEAT ADD PORK AND COOK 4-6 MN TURNING TO BROWN ALL SIDEES REDUCE HEAT TO MEDIUM COOK PORK 5 MIN LONGER REMOVE PORK FROM POT & SET ASIDE ADD SAUSAGE TO DRIPPINGS AND COOKIN OR UNTIL BROWNED STIRRING OCCASIONALLY ADD GREEN CHILES ONION CELERY GARLIC AND JALAPENO COOK 5 MIN UNTIL TENDER RETURN PORK TO POT ADD BROTH AND COOK 5 MIN UNTIL MIXTURE SIIMERS REDUCE HEAT TO LOW AND COOK COVERED FOR 2 HOURS OR UNTIL FORK TENDER PLACE PORK ON CUTTING BOARD SHRED WITH 2 FORKS RETURN PORK TO POT STIR IN BEANS CARROTS ASND CHIPOLTE PEPPERS COOK COVERED OVER MED HEAT 5 MIN OR UNTIL CARROTS ARE TENDER SERVE WITH HOT SAUCE AND SOUR CREAM