Pickled Mustard Soup with Pork

I love the convenience of a slow-cooker. It is a simple way to cook something without having to be there the whole time to monitor it, and I just love how tough cuts of meat turn meltingly tender in the slow-cooker. Below is a recipe I make often in my slow-cooker. It features a couple of my favorite ingredients – pickled mustard and tomatoes. This dish is comfort food for me and never fails to remind me of home-cooked food and life back home. I put together this recipe a few years ago with the goal of making the soup as flavorful as possible with minimal effort. It is perfect for days when you don’t have time to cook. With little planning and prep, you’ll have a nice, flavorful home-cooked meal in 8 hours or less. Beats fast food or take-out any day. :)

5 to 6 pounds pork (chops or ribs)
1 (10.6-ounce) package pickled mustard, drained and sliced 2-inches wide (the package after drained, yields approximately 7 ounces of pickled mustard)
1 head garlic, peeled (cloves can be kept whole or minced)
2 (15-ounce) cans tomato sauce (or 6 to 8 vine tomatoes, quartered)
8 cups chicken broth (I use two 32-ounce packages of Swanson chicken broth)

Place all the ingredients in the slow cooker, cover and cook on high for 7 to 8 hours, or until the meat is tender (cooking time may vary depending on the thickess of the meat). If using fresh tomatoes, season with salt to taste. Serve hot with rice. Enjoy!

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