Soupa Guadalajara

• 1 Tbsp. salad oil
• 3 1/2 to 4 1/2 lb. boneless pork shoulder, cubed
• 1 c. finely chopped onion
• 2 cloves garlic, minced
• 2 tsp. chili powder
• 1 tsp. each: oregano and cumin seed
• 7 c. water
• 2 (14 oz. each) cans regular strength beef broth
• 1 c. dried pinto beans
• 4 c. thinly sliced carrots
• 2 (4 oz.) jars baby corn on the cob, drained

1. Trim excess fat from meat and cut into 1 to 1 1/2-inch cubes. In a 5-quart kettle, heat oil over medium heat; add meat and brown well.
2. Push to sides and add onion and garlic.
3. Stir in chile powder, oregano, cumin, water, broth and beans.
4. Cover and simmer 1 1/2 hours.
5. Cover and refrigerate.
6. Skim fat from broth.
7. Heat broth to boiling.
8. Add carrots.
9. Cover and simmer 30 minutes.
10. Stir in corn and add salt and pepper to taste.
11. Serve with condiments: sour cream, sliced green onions, lemon/lime wedges, jalapeno sauce and cherry tomatoes.

salad oil, boneless pork shoulder, onion, garlic, chili powder, oregano, water, regular strength beef broth, pinto beans, carrots, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408701 (may not work)