Mexican Pork and Bean Soup

What’s your pleasure? This nice and spicy soup is delicious over plain white rice as an entree. It’s also good as an accompaniment to your favorite deli sandwich. But why choose? Serve as an entree one night and with sandwiches later in the week.

Serves: 6
Cook Time: 20 Minutes

Ingredients

• 1/2 lb Smithfield Ground Pork or Fresh Pork Cubes
• 1 small onion diced
• 1 clove garlic minced
• 1 14 1/2-ounce can chicken broth
• 1 14 1/2-ounce can Mexican-style chopped tomatoes
• 1 15-ounce can pinto beans drained
• 1 t. chili powder
• 1 t. ground cumin
• 1/2 t. oregano
• 1/2 t. salt
• 1/4 t. cayenne

Steps

In large heavy saucepan brown the ground or cubed 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 1-c. servings.

Serving Suggestions

Serve over hot cooked rice.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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