The Return of #SoupSunday

I love fall, however, fall in the south is a weird mixture of cool mornings & nights and sweltering afternoons. I never know what to wear. But the cooler temps are very much welcomed from the stifling summer days (and nights).

With the return of fall, so comes the return of #SoupSunday. Several years ago I started making soup on Sundays because I love the idea of having something on the stove (or in the crockpot) you can eat throughout the day and enjoy with company while football on. Soup also makes great leftovers.



Wedding in Camden, SC


On Friday, I left Charlotte at noon for Camden, SC to work a wedding. I stopped by Scott’s office on my way out of town and gave him a list for the grocery store. I figured I’d put a soup in the crockpot on Sunday when I got home and we’d have lunch/dinner. He texted me on Friday night and said he couldn’t find one of the ingredients (the green chilis), so I improvised.



Spicy Pork Soup


Slow Cooker Pork & Green Chili Stew – here is the original recipe.

And here is mine: Slow Cooker Spicy Pork Soup

  • 2 pounds of pork tenderloin
  • salt & pepper to taste
  • cooking spray
  • 2 tablespoons of rice flour
  • 1 red onion – chopped
  • 1 can of chipotle peppers in adobe sauce*
  • 1 jalapeno – chopped*
  • 4 cups of chicken broth
  • 1 tablespoon of cumin
  • 1/2 teaspoon of garlic powder
  • Can of black beans


Cut pork into 2-inch pieces. Season with salt and pepper.

Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 – 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds. Add browned pork to the crock pot. (up until this point, the recipe matches the original).

Use the same pan to saute the onions and jalapeno* (read below).

Take the can of chipotle peppers in adobe sauce and add it to the food processor, pulse, then add to the pan with the onion and jalapeno. *This is where I would tell you, use only 1/4 or 1/2 a can of chipotle peppers. You can also omit the jalapeno. Our soup was VERY spicy.

Add broth to the pan, let simmer with the other ingredients.

Add everything to the crockpot.

Cook on LOW for 8 hours or HIGH for 4 hours (per the original recipe). Mine cooked about 3.5 hours on high in the crockpot.

Overall the recipe was very tasty but it definitely left us with clear sinuses and runny noses. I also, added grated (a lot of) cheese to the top to cut the heat.

This Sunday I am making the Fisherman Lobster Stew from Mario Batali’s Spain cookbook. Be on the lookout for pictures on Instagram.

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