Recipe by K-Jon Chef
This soup is one of my favorite creations. It has a true Southwestern flavor. I used to make it a lot spicier but now I have kids and cut the chilies back.
- 1 lb dried black beans (soaked over night, boil until soft in same liquid, drain)
- 2 cups onions, chopped
- 3 tablespoons garlic cloves, minced
- 1 cup corn (I used frozen)
- 1 cup carrot, diced
- 28 ounces diced tomatoes, with liquid
- 2 quarts chicken stock (I used base)
- 1⁄2 lime, quartered
- 1 1⁄2 lbs boneless pork loin
- 3 tablespoons cumin (or 2 taste)
- 1 tablespoon garlic powder
- 1 teaspoon ground thyme
- 2 bay leaves
- 1⁄2 teaspoon crushed red pepper flakes (or 2 taste)
- 1⁄2 cup milk or 1⁄2 cup cream
Directions See How It's Made
- Cut your pork loin in thirds.
- Use plastic wrap and pound the pork until 1/4-inch thick.
- Season with salt and pepper and cook the pork in a little oil until done ( I use my soup kettle). Cut into cubes after it rests awhile. Set a side.
- Add the onion fresh garlic and pepper flakes & cook 5 minutes.
- Add carrot and corn cook 5 minutes.
- Add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
- Add liquid, dry spices, diced tomato, lime (squeeze and drop in).
- Portion beans into 2 parts, crush 1/2 into paste, add all to soup.
- Now add the cubed pork.
- Cook 30 minutes and remove the lime rind.
- After 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
- Serve with dollop of sour cream and chopped green onion.