Guadalajara Soup

READY IN: 6hrs
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!

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.

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