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Mexican Pork and Bean Soup
Recipe Yield: Serves 6

This nice and spicy soup is delicious over plain white rice as an entree.
1/2  lb.  Smithfield Lean Generation ground pork
1  small  Onion, diced
1  clove  Garlic, minced
1  14.5 oz. can  Chicken broth
1  14.5 ounce can  Mexican-style chopped tomatoes
1  15 ounce can  Pinto beans, drained
1  tsp.  Chili powder
1  tsp.  Ground cumin
1/2  tsp.  Oregano
1/2  tsp.  Salt
1/4  tsp.  Cayenne
  • In large heavy saucepan brown and crumble ground pork.
  • Stir in onion and garlic; cook and stir until onion is soft about 3 minutes.
  • Stir in all remaining ingredients, bring to a boil. Lower heat and simmer about 10 minutes.
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