Weekly Winner:  Crock Pot Comfort

We have just shattered the record here in Chicago for the coldest February ever. EVER! It is insanely, crazy cold here and when it’s like this, I throw all good eating intentions aside. I need comfort! I need warmth! I need pork!!

Luckily, all three of these are easily had with the Pork and Black Bean Soup that I have been making for years. As a matter of fact, I was somewhat shocked that I hadn’t written about it before, but apparently not.  This incredible recipe comes from Woman’s Day magazine of all places. Not your typical source for foodie-wonderfulness, but hey, they hit the nail on the head with this one.

This is serious, soul-satisfying stuff here. Earthy, spicy, porky, creamy …. well, you get the idea. And it is incredibly easy. If you have a crock pot and you can dump ingredients into said crock pot …. you can have this soup. And you should. Calories and fat content be damned! It’s cold! 

Pork & Black Bean Soup

Serves 6


  • 6 cups low-sodium chicken broth
  • 1 tablespoon chopped canned chipotle peppers in adobo, plus 2 Tbsp adobo sauce
  • 2 teaspoons ground cumin
  • 1 pound dried black beans, rinsed
  • 1 large red onion,  chopped
  • 4 cloves garlic,  finely chopped
  • 1 1/2 pounds boneless pork shoulder,  trimmed of excess fat
  • Kosher salt
  • Sour cream, fresh salsa or chopped tomatoes for serving


  1. In a 5- to 6-qt slow cooker, whisk together the chicken broth, chipotles and adobo sauce, and cumin; stir in the beans, onion and garlic.
  2. Add the pork and cook, covered, until beans are tender and pork easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.
  3. Transfer pork to a bowl and, using a fork, break it into large pieces. Using a handheld immersion blender (or a standard blender), purée half the soup.
  4. Stir the pork back into the soup and season with 1 tsp salt. Serve with the sour cream, salsa or tomatoes, if desired.

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