Southwestern Pork Soup Recipe

Ingredients

Approximately 1.5 lbs of left-over (already cooked) pork (cubed)

3 Tablespoons Vegetable Oil

2 small onions (chopped)

1 clove of garlic (chopped)

1 can (8oz) Beef Broth

1 can (8oz) Black Beans

1 can (8oz) Kidney Beans

1 can (8oz) Diced Tomatoes

1 can (8oz) Enchilada Sauce

3 Tablespoons Powdered Chicken Stock

3 Tablespoons Cumin

2 Tablespoons Cayenne Pepper

1 Tablespoon of Hot Sauce

Salt and Pepper to Taste

Preparation

In large pot, heat vegetable oil. Add chopped onions and stir until translucent. Add garlic. Stir together for approximately 1min. Add cubed pork and beef broth. Rinse black beans and kidney beans and add to pot. Add diced tomatoes (do not drain). Add cumin and cayenne pepper. Add chicken stock and finally enchilada sauce. Add hot sauce toward the end of cooking. Be sure to add salt and pepper to each layer, sparingly.

Cook over medium-low heat for 2.5 hours.