In a tall narrow stockpot, brown the pork on all side over high heat (you can
use a little oil / bacon drippings to keep the pork from sticking).
Remove the pork and set aside. Stir in the onion, garlic, spices, and herbs.
Lower the heat and cook until the spices are aromatic, about two minutes.
Return the meat to the pot. Stir in the tomatoes and stock. Bring to a boil.
Lower the heat and simmer, covered, for about 2 hours and 15 minutes.
(if using left-over pork tenderloin, you don't need to "cook" it very long;
say, about thirty minutes for the favors to marry). Turn the meat every
30 minutes. Remove the meat from the soup and allow to cool slightly.
Skim as much fat from the top of the soup as possible. Stir in the beans
and salt. Slice the meat across the grain into thin slices (they will not be
regular in size).
Return the meat to the pot and heat through. If desired, serve over white
rice, topped with sour cream.
One can reduce the pepper if you don't like it so hot! And, you can use jalapeno cornbread instead of rice if you like...
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (760g)|
|Recipe Makes: 6|
|Calories from Fat: 445 (51%)|
|Amt Per Serving||% DV|
|Total Fat 49.4g||66 %|
|Saturated Fat 17.1g||85 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 6g|
|Cholesterol 162.1mg||50 %|
|Sodium 755.5mg||26 %|
|Potassium 1801.4mg||47 %|
|Total Carbohydrate 49.6g||15 %|
|Dietary Fiber 10.6g||43 %|
|Sugars, other 39g|
|Protein 56.2g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 866
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