Saturday, January 26, 2008

Mexican Pork and Bean Soup

1/2 lb Ground Pork or Fresh Pork Cubes
1 small onion diced
1 clove garlic minced
1 14 1/2-ounce can chicken broth
1 14 1/2-ounce can Mexican-style chopped tomatoes
1 15-ounce can pinto beans drained
1 t. chili powder
1 t. ground cumin
1/2 t. oregano
1/2 t. salt
1/4 t. cayenne

In large heavy saucepan brown the ground or cubed pork.

Stir in onion and garlic; cook and stir until onion is soft about 3 minutes.

Stir in all remaining ingredients; bring to a boil; lower heat and simmer about 10 minutes.