Ingredients
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1 -1 1/2 lb pork tenderloin, cut into 1-inch pieces
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1 cup onion, chopped
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1 jalapeno pepper, seeded and minced
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2 -4 teaspoons garlic, minced
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1 teaspoon dried ancho chile powder
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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5 cups reduced-sodium chicken broth
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1 (14 ounce) can diced tomatoes
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1 (14 ounce) can pinto beans, rinsed and drained
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1 avocado, diced, for garnish
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1 cup fresh cilantro, chopped, garnish
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1 lime, juice of, to 2 garnish
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cheddar cheese, shredded, garnish
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tortilla chips, garnish
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1 green bell pepper (I used an orange one)
Instructions
- In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeño, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper (measuring both the salt and pepper with real measuring spoons, leveled).
- Stir to combine.
- Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- When ready to serve, test for seasonings, then ladle soup into bowls and top with avocado, some cilantro, and a squirt or two of lime juice over each serving.
- Serve with some chips and a sprinkling of cheese too if desired.