Mexican Pork Soup
By John Crowley
March 12, 2008
1,800
5
4
Ingredients
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
Directions
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.
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Comments (5 comments)
Add your commentthis is amazing!
might
I found the answer to getting the skin off the squash. Visit this site and view the video.
http://www.realage.com/vi­deos/cooking-ti...
This is a keeper. My family will love it.
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?