This yummy, belly warming soup is a curried spin on traditional tortilla soup - great flavor and very unique.
Ingredients | Slow Cooker Pork Roast Recipes
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
Directions
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.
Info | Slow Cooker Pork Roast Recipes
prep:
20 mins
cook:
8 hrs
total:
8 hrs 20 mins
Servings:
10
Yield:
10 servings
