Sopa De Sonora Recipe
Ingredients
7 1/2 cups water, divided
1 cup dry pinto beans, rinsed
1 pound boneless lean pork shoulder, trimmed, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (14 1/2 ounces) ready-to-serve beef broth
1 1/2 tablespoons Minced Onion with Green Onion Flakes
1/4 teaspoon Garlic Powder with Parsley
1 package (1 5/8 ounces) Chili Seasoning Mix
2 cups thinly sliced carrots
Seasoned Salt
Condiments
Directions
Place 3 cups of the water and the beans in 3-quart saucepan.
Bring to a boil over high heat; boil 2 minutes.
Remove from heat.
Cover and let soak 1 hour.
Drain beans; discard water.
Brown pork in hot oil in Dutch oven over medium-high heat.
Add beans, remaining 4 1/2 cups water, the broth, minced onion, garlic powder and chili seasoning mix.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 1 1/2 hours.
Add carrots; simmer, covered, about 30 minutes or until carrots are tender.
Season to taste with seasoned salt.
Ladle into bowls.
Bring to a boil over high heat; boil 2 minutes.
Remove from heat.
Cover and let soak 1 hour.
Drain beans; discard water.
Brown pork in hot oil in Dutch oven over medium-high heat.
Add beans, remaining 4 1/2 cups water, the broth, minced onion, garlic powder and chili seasoning mix.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 1 1/2 hours.
Add carrots; simmer, covered, about 30 minutes or until carrots are tender.
Season to taste with seasoned salt.
Ladle into bowls.
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