A Crock Of Curried Pork Soup Recipes

SLOW-COOKER CURRY PORK

Slow-Cooker Curry Pork image

I'm a stay-at-home mom, and the slow cooker helps me create dishes like this pork with a curry and cumin rub. I add a splash of coconut milk. -Beverly Peychal, Waukesha, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 3h45m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1-1/2 teaspoons salt
1-1/2 teaspoons hot or regular curry powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon ground chipotle pepper
1-1/2 pounds potatoes, cut into 1/2-inch pieces
4 medium carrots, thinly sliced
3 cups cubed peeled butternut squash (about 1 pound)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 boneless pork loin roast (3 to 4 pounds)

Steps:

In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.

Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

CROCK POT CURRIED SPLIT PEA SOUP

Crock Pot Curried Split Pea Soup image

A spin off your regular split pea soup recipe and a great way to use up leftover ham! I used my leftover ham bone from Christmas dinner. The kids loved it. I got this recipe using Better Homes and Gardens' "Slow Cooker Meals."

Provided by gobruijns

Categories Ham

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dried split peas, rinsed and drained
1 lb smoked pork hocks or 1 lb ham bone
1 1/2 cups cooked ham, cubed
1 1/2 cups celery, coarsely chopped
1 cup onion, chopped
1 cup carrot, coarsely chopped
3 -4 teaspoons curry powder
1 tablespoon dried marjoram, crushed
2 bay leaves
1/4 teaspoon ground black pepper
6 cups water

Steps:

In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
Discard bay leaves.
Remove pork hocks.
When pork hocks are cool enough to handle, remove meat from bones; discard bones.
Coarsely chop meat.
Return meat to soup.

SOUTHWESTERN PORK SOUP (FOR CROCK POT)

Southwestern Pork Soup (For Crock Pot) image

This is a great soup, so flavorful and so easy. Even though the avocado, lime juice and cilantro are "garnishes," the flavor of the lime and the cilantro especially is very key to the balance of flavors. This is good enough for company, really yummy. I think you probably could get away with using chicken meat in this too, although I tried this using the pork. Another find from the Robin Miller show, with my adjustments.

Provided by HeatherFeather

Categories Pork

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 -1 1/2 lb pork tenderloin, cut into 1-inch pieces
1 cup onion, chopped
1 green bell pepper (I used an orange one)
1 jalapeno pepper, seeded and minced
2 -4 teaspoons garlic, minced
1 teaspoon dried ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 cups reduced-sodium chicken broth
1 (14 ounce) can diced tomatoes
1 (14 ounce) can pinto beans, rinsed and drained
1 avocado, diced, for garnish
1 cup fresh cilantro, chopped, garnish
1 lime, juice of, to 2 garnish
cheddar cheese, shredded, garnish (optional)
tortilla chips, garnish (optional)

Steps:

In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeño, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper (measuring both the salt and pepper with real measuring spoons, leveled).
Stir to combine.
Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
When ready to serve, test for seasonings, then ladle soup into bowls and top with avocado, some cilantro, and a squirt or two of lime juice over each serving.
Serve with some chips and a sprinkling of cheese too if desired.

Nutrition Facts : Calories 227.9, Fat 7.2, SaturatedFat 1.6, Cholesterol 36.9, Sodium 233, Carbohydrate 22.5, Fiber 7.6, Sugar 3.3, Protein 20.6

A CROCK OF CURRIED PORK SOUP

A Crock of Curried Pork Soup image

This yummy, belly warming soup is a curried spin on traditional tortilla soup - great flavor and very unique.

Provided by Amy E

Categories Pork Recipes

Time 8h20m

Yield 10

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
4 zucchini, cut into 1/4-inch slices
1 head garlic, separated into cloves and sliced
1 (2 pound) pork roast
3 tablespoons curry powder, divided
salt and ground black pepper to taste
2 (10 ounce) cans diced tomatoes with green chile peppers
3 cubes vegetable bouillon
¾ cup boiling water
2 tablespoons minced garlic
1 (15.5 ounce) can white beans, drained
1 (15 ounce) can garbanzo beans (chickpeas), drained
½ cup white rice

Steps:

Coat the bottom inside of a slow cooker with olive oil. Lay zucchini slices and garlic slices onto olive oil layer; top with pork roast. Season roast with 1 tablespoon curry powder, salt, and pepper.
Pour tomatoes with green chile peppers into a large measuring cup; stir in bouillon cubes and boiling water until dissolved. Pour tomato-broth mixture into slow cooker. Spread minced garlic over top of roast.
Cook on Low until pork is tender, about 6 hours.
Transfer pork roast to a plate and shred into bite-size pieces using a fork. Return shredded pork to slow cooker; add white beans, garbanzo beans, rice, and remaining 2 tablespoons curry powder and stir.
Cook for 2 more hours.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 30.1 g, Cholesterol 31.8 mg, Fat 4.9 g, Fiber 5.3 g, Protein 17.4 g, SaturatedFat 1.4 g, Sodium 339.6 mg, Sugar 1.2 g

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