Mexican Pork and Bean Soup
Convenient canned ingredients make this humble and hearty soup a last-minute supper favorite. Serve over hot cooked rice, if desired, topped with a dollop of sour cream and chopped fresh cilantro.
1/2 pound lean ground pork
1 small onion, diced
1 clove garlic, minced
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can Mexican-style chopped tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne
- In large heavy saucepan brown and crumble ground pork. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer about 10 minutes.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.