Sopa De Guadalajara
|Dried small red beans||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Boneless pork butt/Boneless pork shoulder||4 Pound, trimmed of fat and cut into 1 1/2-inch cubes|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Chili powder||2 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Water||7 Cup (112 tbs)|
|Homemade chicken broth/2 cans of 14 1/2 ounce each regular-strength chicken / beef broth||4 Cup (64 tbs)|
|Thinly sliced carrots||4 Cup (64 tbs)|
|Canned baby corn/1 package of 10 ounce frozen baby corn, thawed||8 Ounce, drained (1 Can)|
|Condiment||1⁄2 Cup (8 tbs)|
Sort beans and remove any debris; rinse beans well, drain, and set aside.
Heat oil in a 6- to 8-quart pan over medium-high heat.
Add pork, about 1/4 at a time, and brown well on all sides.
Lift out and set aside.
Add onions and garlic to drippings in pan and cook, stirring occasionally, until onions are soft, about 10 minutes.
Return pork and any accumulated juices to pan; stir in chili powder, oregano, cumin seeds, water, broth, and beans.
Bring to a boil over high heat; reduce heat, cover, and simmer until meat and beans are tender when pierced, about 1 1/2 hours.
Skim (or lift off) and discard fat from soup.
Bring soup to a boil over high heat, stirring frequently.
Add carrots; reduce heat, cover, and simmer until carrots are tender to bite, 10 to 15 minutes.
Add corn and heat until steaming.
Season to taste with salt and pepper.
Present condiments to add to individual servings.