WKYT - Chef Walter - Recipes

Southwestern Pork Soup Wednesday, November 17, 2010


1 cup prechopped onion
2/3 cup prechopped green bell pepper
1 TBSP bottled minced garlic
1 jalapeño pepper, seeded and minced
1 lb lean pork, trimmed and cut into bite-sized pieces
2 cups chicken broth
2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 15 oz can pinto beans, rinsed and drained
1 14 oz can diced tomatoes, undrained
2 TBSP chopped fresh cilantro
1 cup diced avocado (optional)


Heat a Dutch oven over medium-heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes. Add pork; cook 3 minutes. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer 20 minutes or until pork is done, stirring occasionally. Remove from heat, and stir in cilantro. Serve with avocado.


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