Serves: 10
Total Calories: 157
1. Rinse beans and place in a large bowl cover with water. Soak overnight.
2. In a heavy 5-quart Dutch oven over medium heat, sauté pork in oil until it loses its pink color. Remove meat and set aside. In Dutch oven, sauté onion and garlic for 3 minutes or until golden. Return meat to Dutch oven. Add chili powder, cumin and oregano. Drain beans and add to meat mixture. Add 8 cups water and bouillon granules. Over high heat, bring to a boil reduce heat to low, cover and simmer for 1 1/2 hours. Add green chilies and simmer 30 minutes longer or until beans are tender.
This Peppy Pork Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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