Spicy pork chili-soup (2 cup servings)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1+ lb. Pork pieces for stew1 leek, washed thoroughly, and chopped - white and 2/3 green.3 cloves garlic, minced1 Tbsp. olive oil4 cups (1 32 oz box) organic chicken broth1 15-oz. can fire-roasted tomatoes for salsa (Very spicy!)1 4-oz can green chili peppers, diced.1 8-oz can mushroom pieces, undrained1 15-oz can organic pinto beans, drained1 15-oz can organic kidney beans, undrained1 15-oz can kidney beans2.5 cups cooked (not mushy) wild/ brown rice
In 4 qt or larger soup pot, Saute leek, garlic, and pork cubes in olive oil until pork loses pink color and leek is softened. Add chicken broth, tomatoes, and al-dente wild/brown rice. Bring to boil; lower to simmer and cook until meat is tender, about 15 minutes. Add undrained mushrooms, undrained kidney beans, drained pinto beans. Stir gently. Add cumin, chili powder and black pepper to taste. Simmer until well-heated, about 15 minutes Allow to sit at least 15 minutes to allow flavors to meld meld. Reheat if necessary. Serve 2 cup servings. Good with tortillas (which are not included in nutritional information).
Makes 4 quarts - about 8 servings (2 cup serving)
Number of Servings: 8
Recipe submitted by SparkPeople user CSMNETC.
Makes 4 quarts - about 8 servings (2 cup serving)
Number of Servings: 8
Recipe submitted by SparkPeople user CSMNETC.
Nutritional Info Amount Per Serving
- Calories: 346.3
- Total Fat: 6.9 g
- Cholesterol: 39.7 mg
- Sodium: 944.3 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 9.6 g
- Protein: 26.5 g