Gail's Guadalajara Soup
- Minutes to Cook:
- Number of Servings: 29
Ingredients
4 lb. boneless pork shoulder, trimmed and cubed (about 1½ inch pieces or larger depending on your taste)1½ Tbsp canola oil1 cup finely chopped yellow onion2 large garlic cloves, minced2 heaping Tsp Chili Powder1 Tsp Oregano2 heaping Tsp Cumin7 cups water2 -14oz cans regular strength Beef Broth1 cup dried Pinto Beans4 cups thinly sliced Carrot rounds¾ to 1 cup White Rice4 oz can Ortega Diced Green Chiles12 oz or so of any chunky Salsa (I use La Victoria Salsa Thick & Chunky - medium)
In a 5 quart or larger stock pot, heat canola oil over medium-high heat; add meat, season generously with salt & pepper and brown well on all sides. Push meat up the sides of the pot, add onion and garlic into the middle and sauté until limp. Stir in chili powder, oregano, cumin, water, broth, chiles, salsa and beans. Cover and simmer for about 1 & ¾ hours or until meat and beans are tender to bite.
Skim fat from top of the broth, return broth to boiling; reduce heat, add carrots and rice, cover and simmer about 30 minutes or until carrots are tender. You may want to salt and pepper to taste or even add a little tobasco depending on your heat level.
Pour into bowls and crumble tortilla chips on top before serving. Cheese, green onion and/or sour cream may be used for toppings as well.
makes approximately 29 1 cup servings
Number of Servings: 29
Recipe submitted by SparkPeople user DENTONTX.
Skim fat from top of the broth, return broth to boiling; reduce heat, add carrots and rice, cover and simmer about 30 minutes or until carrots are tender. You may want to salt and pepper to taste or even add a little tobasco depending on your heat level.
Pour into bowls and crumble tortilla chips on top before serving. Cheese, green onion and/or sour cream may be used for toppings as well.
makes approximately 29 1 cup servings
Number of Servings: 29
Recipe submitted by SparkPeople user DENTONTX.
Nutritional Info Amount Per Serving
- Calories: 154.0
- Total Fat: 9.2 g
- Cholesterol: 36.7 mg
- Sodium: 221.5 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.3 g
- Protein: 11.7 g
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