Note that the spice amounts in this recipe were guessed at on the first go ’round. They might be slightly off, but if you sniff the spices in the zip-top bag after you’ve shaken the meat in them, you should get an idea if you have a pleasing mix or not. And you can always correct things once the soup has reached the end of the first few hours of cooking. It’s safe to taste at that point.
Ingredients
- 1.5 pound / 0.6 kg pork shoulder, cubed
- 1 tsp salt
- ½ tsp garlic powder
- 1 tsp red chile powder
- ½ tsp ground sage
- ½ tsp marjoram
- ½ C diced onions
- ½ C celery, diced
- 1 can beer
- 1 can diced tomatoes
- 2 cans water
- 5 tsp Better Than Bouillon Beef
- 1 pound potatoes, cubed
- 1 cup frozen carrot coins
- 1 can cream style corn
- salt and pepper to taste
Directions
- put meat in a zip-top plastic bag with spices, and shake to coat
- brown meat, onions and celery in a cast iron skillet
- add to crock pot with beer, tomatoes, and one can of water
- deglaze pan with other can of water, then add to the crock pot
- crock-pot on high for one hour, then low for 2-3 hours
- add potatoes to crock pot, continue on low for 1 hour
- add carrots to crock pot, low for 1 hour
- add corn to crock pot, low for 1 hour
- serve and enjoy
The corn starch in the cream-style corn will thicken the soup into a stew, but extended boiling will break it down, as will the acid from the tomatoes. If you want something thicker, add some Wondra close to the end of the last hour.
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