50 Minutes 4-6 Portions
By Doreen Colondres
A memorable recipe is one that infuses the soul with beautiful memories while warming the palate with comforting flavors. That’s the secret to this dish, inspired by a traditional homemade soup from Jalisco, Mexico. Packed with pinto beans, Serrano chiles, bacon and juicy pork tenderloin strips, this pork recipe is the perfect way to warm up an autumn or winter evening.
- 2 lbs. pork tenderloin, cut in 1” cubes or strips
- 4 cups chicken stock
- 1 white onion, peeled and quartered
- 3 green onions (scallions), 1/2 cup approximately
- 2 serrano chiles (remove seeds and veins for a milder flavor)
- 1 cup chopped cilantro
- 4 garlic cloves
- Juice of 2 limes
- 1 tsp. dried oregano
- 1/2 tsp. cumin powder
- Salt and pepper to taste
- 2 oz. bacon, small diced
- 30 oz. cooked pinto beans, drained
In a blender, combine 1/2 cup of stock, onions, scallions, chiles, cilantro, garlic, lime juice, oregano and cumin and mix until smooth and thick.
In a big pot large soup pot or Dutch oven, add the bacon and cook until golden in color. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside. Remove, and set aside.
Season the pork with salt and pepper to taste, and sear in the bacon fat for about 2 minutes. Sear pork in 2-3 batches so not to overcrowd. 2-3 batches for about 2 minutes. Add the sauce, bacon, and remaining 3 cups of stock and seared pork. Reduce temperature to low, cook covered until pork is tender, about 40 minutes.
Stir in the beans and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste.
Serve with more cilantro if desired and add your favorite side dish. This extremely flavorful soup is inspired by the traditional “carne en su jugo” from the Jalisco region.
Discover more flavorful recipes at PorkTeInspira.com.