Glen's Mexican Pork and Bean Soup

Warm, hearty, and bursting with bold flavors, Glen's Mexican Pork and Bean Soup is the perfect one-pot meal to satisfy your comfort food cravings. This recipe combines tender chunks of seared pork shoulder with a rich blend of black beans, pinto beans, and sweet corn, all simmered in a spiced broth infused with chili powder, cumin, and smoked paprika. A touch of lime juice and cilantro adds a zesty, fresh finish to this savory soup. Ideal for family dinners or meal prep, this satisfying dish comes together in just 20 minutes of prep and a slow, flavorful simmer, delivering a soul-warming Mexican-inspired experience. Serve it topped with sour cream, shredded cheese, and crunchy tortilla chips for a crowd-pleasing bowl of comfort.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 lb pork shoulder
• 2 tbsp olive oil
• 1 large yellow onion
• 3 cloves garlic cloves
• 1 medium jalapeño
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 6 cups chicken broth
• 1 can diced tomatoes with green chilies
• 1.5 cups cooked black beans
• 1.5 cups cooked pinto beans
• 1 cup frozen corn kernels
• 2 tbsp lime juice
• 0.25 cup fresh cilantro
• 1 tsp salt
• 0.5 tsp black pepper
• 0 optional for garnish sour cream
• 0 optional for garnish shredded cheese
• 0 optional for garnish tortilla chips

Directions

Step 1

Cut the pork shoulder into 1-inch cubes, trimming away excess fat, and season with a pinch of salt and black pepper.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and sear them for 2-3 minutes on each side until browned. Remove the pork and set aside.

Step 3

Dice the yellow onion, mince the garlic, and finely chop the jalapeño, removing seeds if you prefer less heat.

Step 4

In the same pot, add the onion, garlic, and jalapeño. Sauté for 5 minutes until softened and fragrant.

Step 5

Stir in the chili powder, ground cumin, smoked paprika, and oregano. Cook for 1 minute to toast the spices.

Step 6

Return the seared pork to the pot and pour in the chicken broth. Bring to a boil, then lower the heat and simmer uncovered for 60 minutes, stirring occasionally.

Step 7

After an hour, add the diced tomatoes with green chilies, black beans, pinto beans, corn, salt, and black pepper. Simmer for another 20-30 minutes until the pork is tender and the flavors are well combined.

Step 8

Stir in the fresh lime juice and chopped cilantro just before serving.

Step 9

Serve hot, garnished with sour cream, shredded cheese, tortilla chips, or additional cilantro, if desired.

Nutrition Facts

Serving size	(3569.7g)

Amount per serving	% Daily Value*
Calories	3474.2

Total Fat 165.2g	0%
Saturated Fat 56.7g	0%
Polyunsaturated Fat 19.1g
Cholesterol 536.3mg	0%
Sodium 8797.8mg	0%
Total Carbohydrate 285.8g	0%
Dietary Fiber 69.8g	0%
Total Sugars 38.1g
Protein 221.6g	0%

Vitamin D 0IU	0%
Calcium 1615.8mg	0%
Iron 29.8mg	0%
Potassium 6727.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 25.2%

Carbs: 32.5%