Guadalajara Soup

This deliciously spiced soup is as full of the flavors of Old Mexico as the bustling Western city for which it is named. Although this is not a fast recipe, it takes only minutes to throw together. While it's cooking, you can do other things or treat yourself to a siesta. Serve hot with a garnishing of sliced green onions and Watkins Cilantro.

2-1/2 lbs. / 1.1 kg Lean, Boneless Pork Shoulder, cut into 1-inch / 2.5-cm cubes
1 teas. / 5 mL Watkins Garlic Liquid Spice
1 Cup / 250 mL Coarsely Chopped Onion
2 Tbsp. / 30 mL Watkins Chili Powder
1 Tbsp. / 15 mL Watkins Cumin
1-1/2 teas. / 7.5 mL Watkins Oregano
1/4 teas./ 5 mL, or to taste Watkins Pepper
7 Cups / 1.75 Liters Water
1/3 Cup / 80 mL Watkins Beef Soup Base
1 Cup / 250 mL Dried Pinto Beans or Small Red Beans
3 Cups / 750 mL Thinly Sliced Carrots
1 Can (7oz. / 198g) Baby Corn, drained and cut into bite-sized chunks

In a large Dutch oven or kettle, brown pork in Garlic Liquid Spice. Add onion and continue to cook until onion is limp. Add next seven ingredients; bring to a boil. Reduce heat and simmer 1-1/2 hours or until beans are tender. Add carrots and simmer an additional 30 minutes; stir in corn. Serve hot. Makes 8 servings.

Nutritional Information Per Serving:
Calories 510, Protein 54g, Carbohydrates 30g, Sodium 990mg, Fat 20g, Saturated fat 6g, Cholesterol 161mg, Dietary fiber 8g

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