Mexican Pork Soup

By John Crowley

Mexican Pork Soup
  • 2 Tbsp olive oil

  • 1 lb pork tenderloin, cut into 1 1/2" cubes

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1/2 tsp ground cumin

  • 1/4 tsp ground cinnamon

  • 2 cups low-sodium vegetable broth

  • 1 can (15 oz) diced tomatoes

  • 1 can (4 1/2 oz) chopped green chilies, drained

  • 1/4 tsp freshly ground black pepper

  • 1 small butternut squash or pumpkin (2 lb), peeled, halved, seeded, and cut into 3/4"-thick chunks

  • 1 medium zucchini, halved lengthwise and cut into 1/2"-thick slices

  • 1 large red bell pepper, cut into thin strips

  • 1/4 cup whole blanched almonds, ground

  1. Heat the oil in a large saucepan or Dutch oven over high heat. Add the pork, onion, garlic, cumin, and cinnamon. Cook, stirring, for 5 minutes, or until the pork is lightly browned.Add the broth, tomatoes (with juice), chilies, and black pepper and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 25 minutes.Stir in the butternut squash or pumpkin, zucchini, and bell pepper. Cover and simmer, stirring occasionally, for 1 hour, or until the pork and squash are tender. Stir in the almonds. Cover and simmer for 5 minutes, or until slightly thickened. Serves 4.

Nutritional Facts

244 Calories
24g Protein
18g Carbs
4g Dietary Fiber
10g Total Fat
2g Saturated Fat
45mg Cholesterol
594mg Sodium
Diabetic Exchanges
1 carb (1/2 bread/starch
1 1/2 vegetable)
3 meat

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5 replies

GabbyPA 2008-07-19 10:01:49 -0500 Report

John you have another winner. I served this soup tonight with your Cheesy Bruscetta (with a mexican twist). I increased the spices to 1t each and added corriander and 1/2 fresh cilantro. Oh, it was soooooo good. Just enough kick to make it good. I also did it in the crock pot. (I do that to drive my family crazy all day) LOL. I love it!
I have only one question. What is the trick to get the outside skin off the butternut squash?