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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This soup is best started one day ahead, covered and refrigerated. The degreasing is much easier with the cold soup. Proceed with the recipe after the degreasing. From a January 1987 issue of Bon Appetit in the cooking for Friends section. Overnight soaking of the pinto beans is not included in the prep time. Ingredients:
1 1/2 cups dried pinto beans |
4 tablespoons vegetable oil |
6 lbs pork shoulder, cut into 1-inch cubes, patted dry |
1 1/2 cups chopped onions |
4 garlic cloves, minced |
1 1/2 tablespoons chili powder |
1 1/2 teaspoons dried oregano, crumbled |
1 1/2 teaspoons cumin seeds |
12 cups lowfat beef broth |
6 cups peeled and thinly sliced carrots |
1 (10 ounce) package frozen corn |
salt and pepper |
sour cream |
tortilla chips |
chopped avocado |
chopped tomato |
chopped green onion |
chopped fresh cilantro |
minced jalapeno chile |
sour cream |
Directions:
1. Cover beans with cold water to cover; soak overnight.
2. Drain and rinse under cold water.
3. Heat 2 tablespoons oil in large pot over high heat.
4. Add pork in batches and brown well.
5. Remove using slotted spoon.
6. Heat remaining 2 tablespoons oil in same pot over medium heat.
7. Add onions and garlic and cook until softened, about 3 minutes.
8. Add chili powder, oregano and cumin and stir 1 minute.
9. Add beans and stock;return pork to pot and bring to boil.
10. Reduce heat, cover and simmer until pork and beans are tender, about 1 1/2 hours.
11. Degrease soup and return to boil.
12. Add carrots, reduce heat and simmer until carrots are tender, about 20 minutes.
13. Stir in corn and simmer until tender.
14. Season with salt and pepper.
15. Serve accompanied by sour cream,tortilla chips,avacado, tomatoes, green onions, cilantro, and chilies.
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