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Pork & Pinto Bean Soup
This is a spicy, warm up your mouth kind of soup I put together on our first day of snow here in North Idaho. I normally don’t use brand name ingredients in my recipes, but in this case I think they create a flavor I’m not sure I could easily duplicate without them. This is great on a cold winter day but I bet it would be just as good on a hot summer day when you need to sweat a bit to cool off. If you like your food on the mild side, delete the jalapeno peppers from the soup and serve them on the side as a garnish. I also added a big dollop of sour cream to my bowl. Ingredients
- 1 lb lean pork cut into ½” cubes
- 1 ea 28 oz can pinto beans, drained and rinsed
- 1 ea 28 oz can Rotel Diced Tomatoes with Green Chilies
- 1 ea 32 oz carton chicken stock (homemade is better if you have it)
- 3 cloves garlic, minced
- ½ small yellow onion, diced
- 2 large jalapeno peppers finely chopped
- 3 TB olive oil
- 1 ts Goya Adobo All Purpose Seasoning – Hot
- 2 TB ground cumin
- Salt & freshly ground pepper to taste
Directions
- Heat the olive oil in the pot you will cook the soup in
- Add the pork, onion and garlic and brown the pork on all sides
- Sprinkle the Goya Adobo Seasoning and a bit of salt and pepper over the meat as it browns
- Once the meat is browned add all of the remaining ingredients and stir to mix
- Bring the soup to a boil and immediately turn down the heat and simmer for one to two hours stirring occasionally
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This recipe is one of my favorites! It's easy to make and every one can enjoy, even I can make this and I'm a beginner!!
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