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Wednesday, January 4, 2017

Pulled Pork Enchilada Verde Soup

Turn your leftover pulled pork into something completely different! This soup has the flavor of enchiladas in a hearty and easy package.  Dinner is served and it's delicious!

bowl of pulled pork enchilada verde soup with sour cream, jalapenos and cilantro

       You all had to have known it was bound to happen, another leftover pulled pork recipe!  I hope you love them as much as I do.  My brother smoked 4 pork butts in the beginning of December.  He was doing some for my sister's wedding and figured while he was smoking some meat, he might as well really go for it!

     We were lucky enough to end up with a few quart sized bags of yummy, smoky, delicious pulled pork for the freezer.  One portion ended up becoming a deliciously smoky and out of this world addictive cheesy pork dip that I hope to share soon.  Another portion became soup for #soupweek!

     One of my favorite pulled pork recipes so far is the Pulled Pork Enchiladas with Creamy Cheese Sauce. So, I thought it would be fun to make a creamy enchilada inspired soup. This soup is easy and full of fun textures and flavors.

white bowl filled with pork enchilada verde soup

    Even my non-soup eating husband admitted that he liked this soup.  I made him a ham and cheese quesadilla to go along with it to make it an acceptable dinner.  You know, in his world soup isn't dinner.  I don't know what is wrong with him.  I  think soup is the perrrrrrrfect winter dinner!

dutch oven filled with enchilada verde soup with a bowl of soup

     Of course, this soup doesn't really seem to be much to look at, but I doubt you will spend much time looking at it anyway.  Just give it a try and let the flavor do the talking!

Yield: 18 servings

Pulled Pork Enchilada Verde Soup

Turn your leftover pulled pork into something completely different! This soup has the flavor of enchiladas in a hearty and easy package. Dinner is served and it's delicious!
prep time: 10 MINScook time: 30 MINStotal time: 40 mins


  • 1 T olive oil
  • 1/2 cup onion, chopped
  • 8 cup chicken stock
  • 3 15.5 oz cans of white beans (I used 1 each of garbanzo, great northern and butter)
  • 1 tsp oregano
  • 2 tsp cumin
  • 2 tsp minced garlic
  • 1-2 lb pulled pork
  • 12 oz jar salsa verde
  • 1/4 cup coarse corn meal
  • 8 oz cream cheese


  1. In large soup pot, sweat the onion in the olive oil over medium heat until they are translucent.
  2. Add the chicken stock, beans, cumin, garlic and pulled pork.  Simmer for at least a half hour. (Longer is even better, just stir occasionally.) 
  3. Before serving, stir in the salsa verde and corn meal. Simmer for a few minutes.  Then stir in the cream cheese until it is melted and incorporated.
  4. Serve with bits or tortilla toasted in a dry skillet, sour cream and chives or cilantro. 
Created using The Recipes Generator

Welcome to the #SoupWeek, hosted by Palatable Pastime. This week is all about delicious and warming soups. Be sure to check out some of the recipes below or you can follow along on FaceBook, Twitter, Google+ and Instagram using the hashtag #SoupWeek. We also have a #SoupWeek Pinterest Board where you can see all of the offerings in one easy to access spot! What a great way to stay warm in cold weather!


    1. This is a new one to me and sounds so fabulous. I love me some beans and I bet the flavors in this are to die for. Happy Wednesday wonderful lady!!

      1. It has a little bit of everything I love about enchiladas! Thanks, Andrea, have a great day!

    2. OH my gosh..I love this and I am always looking for ways to use up pulled pork...Thanks

      1. Me too! I love playing with it and coming up with new recipes using the leftovers.

    3. Looks so creamy and delicious. Perfect for a winter dinner. And yes, soup is dinner. We are having soup tonight!

      1. I completely agree, if only we could convince my husband!

    4. You totally made me laugh out loud! I started reading and was thinking.... "hmm... would husband like this?", then I got to the part about your husband! Such similar creatures. Pork roast in the freezer, so time to get this soup going... As well as a sandwich or quesadilla to, of course!

      1. You just have to work the system a bit to keep those guys of ours happy! ;-)

    5. Carlee, I love soup! In the winter it's a staple, love warming up from the inside out. This looks so delish, not only do we love soup, we love anything mexican inspired. I've never used cornmeal in a soup, sounds interesting and tasty! I wish you lived closer, I'd not only get to test taste these samplings, but your brother and my husband would have a great time smoking meats together!

      1. We would have so much fun, wouldn't we?! I wanted a little something to give the broth more body and add a little texture, so the corn meal seemed like the way to go. It added that little something like a bit of corn tortilla.

    6. A great soup for a very cold day. Thanks so much for sharing this awesome post with us at Full Plate Thursday. Have a great week and hope to see you again real soon!
      Miz Helen

    7. This sounds amazing!!

      I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

      Thanks for joining Cooking and Crafting with J & J!

    8. What a delicious use of left over pulled pork!! This is a keeper!
      Thanks for sharing on our Soup Swap Recipe blog party for celebrate 365

    9. You know I love leftover pulled pork!


    Thank you so much for taking the time to read and comment. I love reading your ideas!