Yield: 4-6 servings
I buy a small can of chipotle peppers in adobo sauce, puree the whole thing in my food processor, and transfer it to a plastic container. The puree keeps like this in the fridge for months and can be used by the teaspoon or tablespoon to add flavor to all sorts of soups, dishes and marinades. I like serving this with maple corn bread and a fresh green salad.
- 2 tablespoons oil
- 1 1-pound pork tenderloin, cut into bite-size pieces
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- salt and pepper
- 1 tablespoon chipotle pepper puree
- 4 tablespoons tomato paste
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 ½ cups corn kernels (fresh or frozen/thawed)
- 1 quart chicken broth
- 2 15-ounce cans black beans, rinsed and drained
- ¼ cup chopped cilantro
- fresh lime juice (optional)
- Heat the oil over medium/high heat in a large soup pot. Add pork pieces, cumin, coriander, salt, and pepper to the pot and stir occasionally, cooking the meat, for about 4 minutes.
- Add the chipotle pepper puree and tomato paste. Stir frequently for about 1 minute, until fragrant.
- Add the onion, red pepper and corn. Stir occasionally for about 4 minutes.
- Add the broth to the pot and bring the mixture to a low boil. Add the black beans and reduce the heat to a simmer for about 20 minutes. For a thicker soup, simmer it longer. Add the chopped fresh cilantro and lime juice. Season with salt and pepper to taste.
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