Sopa De Sonora Recipe

I originally made this Sopa De Sonora for my spouse but I can't stop eating it now! A yummy Appetizer dish that I recommend to my friends is this recipe of Sopa De Sonora. Use the freshest of Vegetable available to get a flavorful Sopa De Sonora. Whether you are an amateur cook or a professional chef, I recommend the Sopa De Sonora for the sheer joy of cooking it.

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineAmericanCourseAppetizer
MethodBoilMain IngredientVegetable

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.

Questions, Comments and Reviews

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