Crockpot Pork and Black Bean Soup
6 cup(s) low-sodium chicken broth
1 tablespoon(s) chopped canned chipotle peppers in adobo, plus 2 Tbsp adobo sauce
2 teaspoon(s) ground cumin
1 pound(s) dried black beans, rinsed
1 large red onion, chopped
4 clove(s) garlic, finely chopped
1 1/2 pound(s) boneless pork shoulder, trimmed of excess fat
Sour cream, fresh salsa and cilantro, for serving
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.
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.
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.
Stir the pork back into the soup and season with 1 tsp salt. Serve with the sour cream, salsa and cilantro, if desired.