Gail's Guadalajara Soup

4 lb. boneless pork shoulder, trimmed and cubed (about 1½ inch pieces or larger depending on your taste)
1½ Tbsp canola oil
1 cup finely chopped yellow onion
2 large garlic cloves, minced
2 heaping Tsp Chili Powder
1 Tsp Oregano
2 heaping Tsp Cumin
7 cups water
2 -14oz cans regular strength Beef Broth
1 cup dried Pinto Beans
4 cups thinly sliced Carrot rounds
¾ to 1 cup White Rice
4 oz can Ortega Diced Green Chiles
12 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.