Your folders
Your folders
Export 3 ingredients for grocery delivery
Step 1
Remove the pieces of pork from the hash and transfer to a bowl. Shred the pork into bite-size pieces. In a medium nonstick skillet, heat the oil over medium-high. Add the pork and cook until well browned and crisp, 4 to 5 minutes.
Step 2
In a medium saucepan, bring the remaining hash, broth, salt, and black pepper to a simmer over medium-high heat and cook until heated through, 3 to 5 minutes.
Step 3
Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup to a countertop blender. Remove the center piece of the blender lid to allow steam to escape. Seal the blender with the lid and cover the opening with a kitchen towel. Blend on high speed until the soup is smooth.
Step 4
Divide the soup among 4 bowls. Top each bowl with the crispy pork and parsley.
Step 5
Serving size: 1 cup soup and about ¼ cup pork
Your folders
cooking.nytimes.com
5.0
(1.2k)
Your folders
twokooksinthekitchen.com
4.9
(33)
45 minutes
Your folders
twokooksinthekitchen.com
Your folders
shelikesfood.com
4.8
(6)
40 minutes
Your folders
marthastewart.com
Your folders
recipetineats.com
4.9
(24)
30 minutes
Your folders
foodandwine.com
4.0
(1.3k)
Your folders
cooking.nytimes.com
4.0
(112)
Your folders
bonappetit.com
4.1
(101)
Your folders
smittenkitchen.com
Your folders
food.com
5.0
(1)
15 minutes
Your folders
foodandwine.com
4.5
(2)
Your folders
frommybowl.com
4.5
(4)
30 minutes
Your folders
foodnetwork.com
5.0
(3)
25 minutes
Your folders
washingtonpost.com
3.5
(124)
Your folders
bbc.co.uk
4.8
(16)
1 hours
Your folders
jamieoliver.com
20 minutes
Your folders
fodmapeveryday.com
4.4
(16)
30 minutes
Your folders
pinchofyum.com
5.0
(2)
40 minutes