Pulled pork is awesome for two reasons. 1. You can make a LOT in the same amount of time it would take to make a little. 2. You can do many things with the pork once you’ve cooked it. What can you do? Pulled pork, pulled pork loaded sweet potatoes, pulled pork scrambled eggs, pulled pork waffles (no sauce, just maple syrup), pork mofongo, pulled pork soup…speaking of which…this enchilada soup recipe could just as easily be made with leftover chicken.
Whole30 pork enchilada soup
Ingredients:
1 pound leftover pulled pork (un-sauced) pulled pork recipe click here
2 tbl. ghee
1 sweet onion, chopped
1 yellow bell pepper (can substitute any color), chopped
1 jalapeno, diced
2 cloves garlic, minced
1 baked sweet potato, mashed (I used 12oz)
1 cup medium organic salsa (no sugar for whole30)
4-5 cups organic low sodium chicken broth (no sugar for whole30)
3oz tomato paste
1/2 tbl. cumin
2 tbl. + 1 tsp. chili powder
1/2 tsp. oregano
Kosher salt
Pepper
Method:
In a large pot over medium high heat melt ghee. Add onion and sauté 3-5 minutes. Add garlic, bell pepper, and jalapeño, and sauté 1-2 more minutes. Whisk together spices, tomato paste and some of the chicken broth and add to pot. Add salsa, mashed sweet potato, pork, and remaining chicken broth to pot. Heat through and season to taste with salt and pepper. I garnished mine with avocado slices, chives, and some pickled jalapeño slices.
In case you’re wondering, the I’m using mashed sweet potato in this recipe to thicken the soup instead of using cheese, flour, or corn.
Delicious Primal Cooking 
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