Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

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.

Ingredients Nutrition

Directions

  1. Cut your pork loin in thirds.
  2. Use plastic wrap and pound the pork until 1/4-inch thick.
  3. 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.
  4. Add the onion fresh garlic and pepper flakes & cook 5 minutes.
  5. Add carrot and corn cook 5 minutes.
  6. Add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
  7. Add liquid, dry spices, diced tomato, lime (squeeze and drop in).
  8. Portion beans into 2 parts, crush 1/2 into paste, add all to soup.
  9. Now add the cubed pork.
  10. Cook 30 minutes and remove the lime rind.
  11. After 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
  12. Serve with dollop of sour cream and chopped green onion.

Reviews

(2)
Most Helpful

Good, flavorful soup....almost like a chili. Perfect for a cold day. I left out the milk, and it was still really good.

BtNugget July 20, 2010

This has great flavor, and I think I detect a little Cuban influence! I love black beans, hubby does not, but will eat them when threatened LOL! Seriously, it's a great soup, and it doubles fine, and I freeze some as well. Thanks K-Jon for a great recipe!

FLUFFSTER April 02, 2008

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