Mexican Pork and Black Bean Soup Mexican Pork and Black Bean Soup

Image: Jeff Coulson | Food styling: David Grenier | Prop styling: Aurelie Bryce

This chunky soup is all about the fixings! Crisp lettuce, fiery radishes, creamy avocado and tangy sour cream top bowls of tender pork, beans and vegetables to make a balanced supper. Buy whole canned tomatoes and crush them with your hands for a rustic texture.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



Season pork with 1/2 tsp of the chili powder and the salt.

In Dutch oven or large heavy pot, heat half of the oil over medium-high heat; sauté pork until no longer pink, about 3 minutes. Using slotted spoon, remove to plate. Set aside.

In same Dutch oven, heat remaining oil over medium heat; cook onion, yellow pepper and garlic, stirring occasionally, until onion is slightly softened, about 3 minutes. Stir in tomato paste and remaining chili powder; cook for 1 minute. Stir in tomatoes, broth, pepper and 1/2 cup water; bring to boil. Reduce heat; simmer, stirring occasionally, until yellow pepper is tender-crisp, abou 5 minutes. Stir in beans and pork; cook until heated through, about 1 minute.

Spoon into bowls; top with lettuce, sour cream, radishes, avocado and cilantro.

Nutritional facts per serving: about

  • Fibre 7 g
  • Sodium 544 mg
  • Sugars 8 g
  • Protein 22 g
  • Calories 261.0
  • Total fat 11 g
  • Cholesterol 45 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g


  • Iron 26.0
  • Folate 36.0
  • Calcium 9.0
  • Vitamin A 8.0
  • Vitamin C 95.0
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Lunch & Dinner

Mexican Pork and Black Bean Soup