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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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This soup is one of my favorite creations. It has a true Southwestern flavor. I used to make it a lot spicier but now I have kids and cut the chilies back. Ingredients:
1 lb dried black beans (soaked over night, boil until soft in same liquid, drain) |
2 cups onions, chopped |
3 tablespoons garlic cloves, minced |
1 cup corn (i used frozen) |
1 cup carrot, diced |
28 ounces diced tomatoes, with liquid |
2 quarts chicken stock (i used base) |
1/2 lime, quartered |
1 1/2 lbs boneless pork loin |
3 tablespoons cumin (or 2 taste) |
1 tablespoon garlic powder |
1 teaspoon ground thyme |
2 bay leaves |
1/2 teaspoon crushed red pepper flakes (or 2 taste) |
1/2 cup milk or 1/2 cup cream |
Directions:
1. Cut your pork loin in thirds.
2. Use plastic wrap and pound the pork until 1/4-inch thick.
3. Season with salt and pepper and cook the pork in a little oil until done ( I use my soup kettle). Cut into cubes after it rests awhile. Set a side.
4. Add the onion fresh garlic and pepper flakes & cook 5 minutes.
5. Add carrot and corn cook 5 minutes.
6. Add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
7. Add liquid, dry spices, diced tomato, lime (squeeze and drop in).
8. Portion beans into 2 parts, crush 1/2 into paste, add all to soup.
9. Now add the cubed pork.
10. Cook 30 minutes and remove the lime rind.
11. After 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
12. Serve with dollop of sour cream and chopped green onion.
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