1 Review

I was looking for a soup that uses both dried pinto beans and pork (I had 1 1/2 lb of leftover pork roast which I substituted for the 3-4 lbs of pork ribs, though I think canned pork would have worked well, too.). The only other change that I made was in using a 10 oz package of frozen corn instead of the sweet baby corn cobs. Since I used left over pork roast, I skipped chilling the soup to remove the fat. The soup turned out very nice having been made in my crockpot (slow cooker) and gave me at least 8 2 c. servings. Thanks for sharing!

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Likkel July 07, 2011
Guadalajara Soup