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.
Mexican
Pork and Bean Soup
- 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 provided courtesy of Pork, The Other White
Meat.
