This pork soup develops flavor while it rests in the refrigerator overnight, so prepare it a day ahead. Note that the dried beans should be soaked overnight and drained before being added to the recipe.
Heat oil in 5-quart pot over medium-high. Add cubed pork and brown well on all sides. Push browned pork to one side, and saute onion and garlic on other side of pot until limp. Stir in chili powder to taste, cumin, oregano, beef broth, water and drained, soaked beans. Cover pot and bring mixture to simmer. Reduce heat and simmer until pork and beans are tender, about 1½ hours.
Skim fat from surface. Or cover soup and refrigerate until fat solidifies; remove fat.
Heat defatted soup to boiling. Add carrots. Cover pot, reduce heat and simmer soup until carrots are tender, about 20 minutes. Stir in corn. Season soup with salt and pepper to taste.
Place garnishes in small bowls and serve with soup. Makes 8 to 10 servings.
Recipe has been tested