All Recipes Best Recipe Meat and Poultry Recipes Pork

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

Nutrition Info

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 servingSize: - sodium: 339.6 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

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.

10 servings

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