Difference between revisions of "Cuban Pork and Chickpea Soup"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 6 cloves [[garlic]], minced | * 6 cloves [[garlic]], minced | ||
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# Trim any fat from the tenderloin, then cut into ½-inch cubes. | # Trim any fat from the tenderloin, then cut into ½-inch cubes. | ||
# Coat a large pot or dutch oven with [[cooking spray]]. | # Coat a large pot or dutch oven with [[cooking spray]]. | ||
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[[Category:Chickpea Recipes]] | [[Category:Chickpea Recipes]] | ||
[[Category:Cuban cuisine]] | [[Category:Cuban cuisine]] | ||
| − | [[Category: | + | [[Category:Soup Recipes]] |
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Pork tenderloin Recipes]] | [[Category:Pork tenderloin Recipes]] | ||
Latest revision as of 11:25, 15 July 2012
Ingredients
- vegetable cooking spray
- 1 pound pork tenderloin
- 1 teaspoon olive oil
- ¾ cup onion, diced
- ½ cup burgundy or other dry red wine
- 1 cup diced red bell pepper
- ⅓ cup sliced celery
- 2 tablespoons minced fresh jalapeno pepper
- ¼ teaspoon salt
- 2 (10½-ounce) cans low-sodium chicken broth
- 1 (15-ounce) can chickpeas, drained
- 6 cloves garlic, minced
Procedures
- Trim any fat from the tenderloin, then cut into ½-inch cubes.
- Coat a large pot or dutch oven with cooking spray.
- Add oil and place over medium-high heat, when hot, add the pork and cook for about 3 minutes or until brown.
- Then add the onions and wine and cook for another few minutes.
- Add the red bell pepper and remaining ingredients; bring to a boil.
- Cover, reduce heat, and let simmer for 30 minutes, stirring occasionally.
