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.
1 tbsp. vegetable oil
3½ to 4 lb. boneless pork tenderloin, trimmed and cut into 1-in. cubes
1 c. finely chopped onion
2 cloves garlic, minced
1 tbsp. chili powder, plus more to taste
1 tsp. cumin
1 tsp. dried oregano
2 (14-oz.) cans beef broth
7 c. water
1 c. dried pinto or small red beans, soaked overnight and drained
4 c. thinly sliced carrots
1 (15-oz.) can baby corn on the cob, drained
Salt and pepper to taste
One or more of the following garnishes: cherry tomato halves, sliced green onions, sliced radishes, diced avocado, chopped cilantro, lime wedges, sour cream, hot chile sauce, shredded Chihuahua cheese, warmed corn or flour tortillas
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
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