Recipe by Maryland Jim
Found this in the 1988 Southern Living Cookbook. Submitting for ZWT5.
Top Review by Likkel
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!
- 1 1⁄4 cups dried pinto beans
- 3 1⁄2-4 lbs country-style pork ribs
- 1⁄4 cup vegetable oil
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 2 (14 ounce) cans beef broth, undiluted
- 4 cups water
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 cups thinly sliced carrots
- 1 (7 ounce) jar baby sweet corn cobs
- cherry tomatoes, halved (optional)
- fresh cilantro, chopped (optional)
- sour cream (optional)
- jalapeno salsa (optional)
Directions See How It's Made
- Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat. Cover and let soak 1 hour; drain.
- Brown pork ribs in oil in a large Dutch overn. Remove ribs from Dutch oven; set aside. Add onion and garlic to Dutch oven; saute until tender. Add beans, ribs, broth, and next 6 ingredietns; cover and simmer 1 1/2 hours or until meat is tender. Remove ribs; cook and remove meat from bone. Return meat to broth. Chill broth until fat rises to the surface and hardens; remove fat.
- Bring mixture to a boil. Add carrots and corn; cover and simmere 30 minutes. Additional broth may be added. If desired, serve with cherry tomato halves, chopped cilantro, sour cream and jalapeno salsa.