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Sopa De Guadalajara Recipe
|Dried small red beans||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Boneless pork butt/Boneless pork shoulder||4 Pound, trimmed of fat and cut into 1 1/2-inch cubes|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Chili powder||2 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Water||7 Cup (112 tbs)|
|Homemade chicken broth/2 cans of 14 1/2 ounce each regular-strength chicken / beef broth||4 Cup (64 tbs)|
|Thinly sliced carrots||4 Cup (64 tbs)|
|Canned baby corn/1 package of 10 ounce frozen baby corn, thawed||8 Ounce, drained (1 Can)|
|Condiment||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5315 Calories from Fat 3220
% Daily Value*
Total Fat 359 g551.8%
Saturated Fat 130.3 g651.5%
Trans Fat 0.5 g
Cholesterol 1120 mg
Sodium 9654.3 mg402.3%
Total Carbohydrates 208 g69.2%
Dietary Fiber 48.2 g192.7%
Sugars 77 g
Protein 330 g659.7%
Vitamin A 2097.9% Vitamin C 132.9%
Calcium 52.4% Iron 58.4%
*Based on a 2000 Calorie diet
Heat oil in a 6- to 8-quart pan over medium-high heat.
Add pork, about 1/4 at a time, and brown well on all sides.
Lift out and set aside.
Add onions and garlic to drippings in pan and cook, stirring occasionally, until onions are soft, about 10 minutes.
Return pork and any accumulated juices to pan; stir in chili powder, oregano, cumin seeds, water, broth, and beans.
Bring to a boil over high heat; reduce heat, cover, and simmer until meat and beans are tender when pierced, about 1 1/2 hours.
Skim (or lift off) and discard fat from soup.
Bring soup to a boil over high heat, stirring frequently.
Add carrots; reduce heat, cover, and simmer until carrots are tender to bite, 10 to 15 minutes.
Add corn and heat until steaming.
Season to taste with salt and pepper.
Present condiments to add to individual servings.