Southwestern Pork and Bean Soup Recipe
Ingredients: serve 4
¼ cup vegetable oil
6 corn tortillas, halved and cut into ¼ inch strips salt and pepper
1 large pork tenderloin (about 1 pound), cut into ¾ inch chunks
1 cup corn kernels
1 Anaheim chile, seeded and chopped
6 scallions, sliced thin
1 (16 – ounce ) can black, pinto, or kidney beans, drained and rinsed
2/3 cup chunky salsa
1 cup chopped fresh cilantro
4 cups low – sodium chicken broth
- Heat oil in saucepan over medium - high to bright. Fry tortilla strips, stirring frequently, until crisp and deep golden brown, 2 to 4 minutes. Using a slotted spoon, transfer the tortilla strips with a paper towel - lined plate and season with salt and pepper.
- Add meat with oil in a pot and cook until well browned, about 3 minutes. Transfer pork to a bowl and set aside. Add corn, Chile, and white onion to the pan and cook until soft, about 5 minutes.
- Mix beans, salsa, ½ cup cilantro and broth and bring to boil, scraping up browned bits. Cook over medium heat until soup thickens slightly and the flavors meld, for 8-10 minutes. Add the golden pork, along with accumulated juices, and cook until heated through, about 2 minutes. Top soup with scallion greens, cilantro and tortilla strips remaining. serve