You are here

Sopa De Guadalajara

the.instructor's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Bean
Servings: 
18

Rate It

Your rating: None
4.244735
Average: 4.2 (19 votes)