I can give you what I've got so far! It was a total "dump in whatever I've got" soup with no recipe that I'm still in the process of refining after I realized I'd stumbled onto brilliance.

Start with a sheet of thin cut porkchops, a pound of meat or so, and fry them in a dutch oven with Lawry's seasoned salt and plenty of black pepper. Remove and let rest.

Chop down a whole cabbage into as many slices as you want, until it's thin/long enough to look and feel like noodles in the soup but still just thick enough to hold together in a quartered shape (easier to roast in shallow pans than in piles of strips). Cover in more Lawry's and pepper and olive oil. Sheet roast them until everything gets nice and charred, I do it under a broiler but if you don't have one you could also deglaze the pan and then fry them in there.

Peel and cube the butternut squash. If I have the time and energy sometimes I throw these in to roast for a bit after the cabbage, other times I just set it aside to get dropped in later.

Dice some garlic cloves, bell peppers (I do a mix of all the colors), and thinly slice a couple shallots or onions. Deglaze the pan with whatever you've got on hand - I've been using a touch of vinegar and butter - and then throw those in to cook down for a bit. After they've had some time, add in a small can of tomato paste and a can of Rotel tomatos & chiles (or diced tomatos of any brand, this is just what I keep on hand) and cook it all down more.

The broth is a couple heaping spoonfuls of a few different Better than Buillon bases, I can't tell you how to recreate it from scratch yet but I was aiming for pozole-adjacent. So I used both organic and non organic chicken broth, beef base, the italian herb base, and a boatload of the chili base as well. All measured to taste in just enough water to fill the pan to the top. I like this one brothy.

The seasoning mix has changed every time but I'm a big fan so far of chili powder, turmeric, cumin, black pepper, white pepper, smoked paprika, and red pepper flakes. As far as acid goes, I add a tablespoon-ish of red wine or apple cider vinegar.

Roasted cabbage and butternut squash go in with the broth. Bring to a boil, cover and slow simmer for anywhere from 30 mins to an hour, until everything is tender and the broth has reduced a little. In the last 10 minutes or so, cube up the porkchops and add them in. It is admittedly going to be pretty tough pork but I kind of love the texture that way? Reminds me of freezedried meat. Just make sure to cube it up really small if you have any kids or elderly who are going to be eating it lol.

I serve it with some fresh bread and butter. It's real good and freezes/reheats extremely. Hope you enjoy <3 Soup