Sunday, April 10, 2011

Mexican Soup with Pork

The absolute best thing about Mexican soup has got to be the garnishes!  Is it funny that this Vietnamese girl is sharing a Mexican food recipe?  Consider this:  I learned how to make Asian spicy mayo from Gwyneth Paltrow in her book My Father's Daughter.  It's my latest favorite!!

I know there are a lot of Mexican Soup recipes out there with chicken.  I was in the mood for pork, so I decided to develop the recipe for it using my usual favorite ingredients.

  • 4 Country Style Ribs or 1 1/2 lb. pork tenderloin cut into 1 inch cubes
  • 1 onion finely diced
  • 3  cloves of garlic - minced or pressed in garlic press
  • 2 Cans Mexican Rotel (has lime & cilantro) undrained
  • 2 Cans Black Beans - no salt added variety drained & rinsed
  • 7 oz. Can Diced Green Chiles undrained
  • 1 Bag Frozen Corn
  • 1 Can Beer 
  • 32 oz. Chicken Stock 
  • Lime
  • Cilantro
  • Monterey Jack Cheese
  • Tortilla Strips
  • Avacado
  1. Heat a dutch oven with oil, then brown the pork.  If using the cut up pieces of the ribs, include the bones.
  2. Once browned, set the pork aside on a plate.  In the dutch oven, add onions and saute until clear.  (If more oil is needed, add this beforehand.)   
  3. Add garlic and saute about 3 mintues, then add pork back in.
  4. Add all remaining ingredients, bring to a boil, then cover and simmer for an hour.

Gianna loved it!!!

1 comment:

  1. my mother is Vietnamese so I love Mexican and Vietnamese food so your recipe was a Godsend to me, love your work.