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Рецепт Pork & Pinto Bean Soup
by Patrick Travis

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.

Рейтинг: 4.5/5
Avg. 4.5/5 2 голоса
Подготовка: Southwestern
Приготовление: Порций: 4 bowls

Ингредиенты

  • 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

Инструкции

  1. Heat the olive oil in the pot you will cook the soup in
  2. Add the pork, onion and garlic and brown the pork on all sides
  3. Sprinkle the Goya Adobo Seasoning and a bit of salt and pepper over the meat as it browns
  4. Once the meat is browned add all of the remaining ingredients and stir to mix
  5. Bring the soup to a boil and immediately turn down the heat and simmer for one to two hours stirring occasionally