Ancho Pork and Black Bean Soup


This Ancho Pork and Black Bean Soup Recipe has a delicious smoky flavor with tender pork chunks that will make your house smell wonderful!  Add some cornbread and serve on a cool day….this soup is great reheated.

  • 2 1/2 T ancho chile powder
  • 2  t dried oregano
  • 2 t smoked paprika
  • 1 1/2 t cumin
  • 1 t salt
  • 1 1/2 to 2 lbs. pork tenderloin, trimmed and cut into small bite size pieces
  • 3 T olive oil, divided 
  • 1 large yellow sweet onion, finely chopped
  •  2 small green bell peppers, cored, seeded, and finely chopped
  • 1 medium size jalapeno, seeded, and finely chopped
  • 4 to 5 garlic cloves, minced
  • 8 C low-sodium organic chicken broth
  • 2 cans – 15 0z  black beans, drained and rinsed
  • 1 can – 28 oz  fire-roasted diced tomatoes with juice (Muir Glen organic is a great brand)
  • 1 – 16 oz bag frozen sweet organic corn, thawed
  • Optional garnish: diced avocado or grated jack cheese 

In large bowl, combine the ancho chile powder, oregano, paprika, cumin and salt. Set 1 1/2 t of the spice mixture aside and add the pork to the bowl with spices. Toss to coat well and let stand for about 15 minutes.

In a large soup pot or dutch oven over medium heat, add 2T of the oil and heat. Add the seasoned pork and cook, stirring occasionally, until browned, about 5 minutes. Remove the pork from the pot and set aside.

Add the remaining  1T of oil and reduce the heat to medium-low; add the onion, bell peppers and jalapeno pepper and cook, stirring occasionally, until tender about 5 to 6 minutes.  Add the garlic and cook, stirring for 2 to 3 minutes more. (If the spices stick to the pot, add a little of the broth to hlep delgaze the spices.)  

Return the pork to the pan and stir in the reserved spice mixture, broth and tomatoes. Bring the soup to a boil, then reduce the heat and simmer gently, uncovered, about 30 minutes. Then add the black beans and corn and continue cooking for about 10-15 minutes longer stirring occasionally.

If desired, garnish with diced avocado or grated jack cheese.  Serve with cornbread or tortilla chips.

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