Rainbow chard and barley soup with pork confit

I decided I would use my chard to make a soup with the rest of my pork I had, and some barley from the pantry. I have made several soup recipes, so if you browse those you can see what we are doing a variation on. For aromatics I simply used mire poix (3 carrot, 1 medium onion, 2 spring onions, heart of celery), after I boiled my 1 cup of barley in 2 quarts of stock for 20 minutes, I added mire poix, a few cups of fresh water and a large potato, medium dice. Simmer for twenty minutes, turn off the heat and add 1 bunch chopped chard. Salt and pep to taste. I call this pork “confit” because I am using the “confit” meaning cooked it its own fat, by using some rendered fat from the roast about a tablespoon in a medium high skillet add shredded pork and sizzle till crispy and brown, top the soup off with it! Yummasaurusrex.