This recipe is welcome on a chilly winter porch, or a cool night in autumn. In a soup full of well seasoned pork and potatoes, Leftovers are welcome at breakfast or lunch the next day.
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 40 minutes |
| Servings |
people
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Ingredients
- 1 lb pork ground
- 1/2 tsp Himalayan pink salt
- 1/2 tsp paprika smoked
- 1/4 tsp fennel seeds
- 1/4 tsp peppercorns, black ground
- 1/8 red pepper flakes
- 2 tbsp Ghee
- 1 tsp Garlic Ghee
- 4 cups broth Whole30 compliant chicken
- 14.5 oz tomatoes undrained diced
- 1 lb potatoes red, cut into 3/4 chunks
- 4 cups kale fresh, chopped
- 2 tsp thyme fresh, chopped
Ingredients
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Instructions
- In a large mixing bowl, add ground pork, black pepper, red pepper flakes, salt, Italian seasoning, paprika, and fennel seeds. Mix well.
- Heat ghee in large pot on medium heat.
- Now, add the mixed ground pork, and onion. Cook while stirring intermittently, until meat is darkened.
- Add broth, tomatoes (undrained), and potatoes. Bring to boiling.
- When boiling, turn to low heat, cover, and simmer, stirring every now and then, until the potatoes are soft. (15-20 minutes)
- Add thyme and kale, then cook uncovered (5 minutes) until kale has softened.
- Season with salt and pepper if desired.
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