Tuesday, March 23, 2010

Sopa de Guadalajara

Oh my gosh, this is SO good! My mom made this when I was little and I forgot about it until she made it for us last week. My sister was in town and everyone, kids included, LOVED it!!

3 1/2 to 4 lbs boneless pork shoulder
1 TBS. vegetable oil
1 cup finely chopped onion
2 cloves of garlic, minced
2 tsp. chili powder
1 tsp oregano
1 tsp cumin
7 cups water
2 cans beef broth (you can use beef bouillon with water too)
1 cup dried pinto beans
4 cups thinly sliced carrots
1 bag frozen corn
salt and pepper
condiments, tonatoes, green onions, sour cream, chips, guacamole, salsa

Soak beans overnight. Trim fat from pork and cut into 1 to 1 1/2 inch cubes. Heat oil in 5 quart pot over medium-high heat. Add meat and cook, stir well until brown on all sides. Push meat to side of pan, add onions and garlic. Cook until onions are soft. Stir in seasonings, water, broth and beans. Simmer until meat and beans are tender, about 1 1/2 hours. Skim and discard fat from broth. Bring to a boil and add carrots. Cover, reduce heat and simmer unitl carrots are tender (about 30 minutes). Stir in corn and season to taste with salt and pepper. Serve with condiments of you choice.

Serves 6