Recipes

Slow Cooker Pork Verde Soup Recipe

Atkins Slow Cooker Pork Verde Soup
8.7g
Net Carbs
Prep Time: 15 Minutes
Style:Mexican
Cook Time: 180 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
41.1g

Protein

18.7g

Fat

5g

Fiber

387.4cal

Calories

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INGREDIENTS

  • 0 1/2 cup Yellow Onion, chopped
  • 7 1/2 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
  • 1 3/4 lb Pork Loin Roast
  • 0 3/4 tsp Salt
  • 0 1/2 tsp Black Pepper, ground
  • 1 cup Green Salsa
  • 8 oz Green Chili Peppers (Canned)
  • 236 gram(s) Zucchini, raw with skin
  • 1 cup Green Bell Pepper (chopped)
  • 4 cup Chicken Broth or Bouillon
  • 1 tsp Roasted chicken base, better than bouillon
  • 1 fruit (2" dia) Lime
  • 1 Tbsp Cilantro, fresh, chopped
  • 2 Tbsp Scallion, green onion, chopped
  • 1 each Avocado, Hass (136g per pitted, peeled avocado)
  • 3 Tbsp Sour Cream

DIRECTIONS

  1. In an 8-quart slow cooker, combine chopped onion and minced or pressed garlic. Cut pork into roughly 1-inch cubes and layer on top of the onions. Sprinkle with salt and pepper and top with salsa verde, green chili, chopped zucchini and chopped green pepper. Pour chicken broth to cover the pork and add the bouillon. Slow cook on high for 3 hours, or low for 6 hours.
  2. Once cooked, remove the pork and shred. In a blender with a corner left open to vent, blend together about half of the vegetables with enough broth to process. Add the blended vegetables and the shredded pork back to the slow cooker and stir to distribute.
  3. To serve, offer lime wedges, chopped cilantro, sliced scallions, sliced avocado, and sour cream as toppings. One serving is 1 ½ cups soup topped with 1/6 of a lime, ½ teaspoon chopped cilantro, 1 teaspoon sliced scallions, 1/6 avocado, and ½ tablespoon sour cream.

Cooking Tip

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