I love soups and stews! This is a perfect recipe for getting in a lot of savory vegetables and protein. I always use bone broth for extra gut and immunity support. Eat with Joy and Enjoy!
Ingredients
2 lb Shredded/pulled pork or 2 lb Pork Shoulder
1 green bell pepper, chopped
1 red bell pepper, chopped
3 stalks of celery, chopped
4 cloves of garlic, chopped
1 large onion, chopped
1 yellow zucchini squash, halved & diced
1 green zucchini squash, halved & diced
3 cups bone broth/beef broth
1 tablespoon tomato paste
1 large red bell pepper, cut into 3/4 inch pieces
lime juice, from 1 lime, squeezed
3 tbsp fresh cilantro, chopped
1 tsp oregano
1 tbsp Creole seasoning (or to taste)
1 tsp ground sage
1 tsp parsley
3 bay leaves
Himalayan salt and ground black pepper to taste
Grated Mexican blend cheese and/or avocado slices for granish *optional
Instructions
Turn crockpot on Low
In a sauce pan sauté onions on medium heat with coconut oil or butter for 2 minutes then transfer to crockpot
Add the rest of the ingredients to crockpot except, the zucchini, pork and bone broth/beef broth
If you’re using shredded or pulled pork that’s already cooked, just add it to the crockpot and add the broth to the pot and cover. Cook for 4-6 hours.
If you’re using raw pork shoulder, coat/season the pork with salt, pepper and Creole Seasoning on all sides of pork and place pork in crockpot, add broth to crock pot and cover. Let it cook for 6-8 hrs. Open lid and shred the pork with a knife or kitchen scissors, stir and cook in pot for an additional
Sautee zucchini in coconut oil or butter until soft and stir into crockpot
Serve in a bowl topped with cilantro, avocado and/or shredded cheese
