Black Bean & Pork Soup

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.

• Ready In: 4 hrs 30 mins
• Serves: 6-8

Ingredients

• 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

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.