Southwestern Pork And Bean Soup

FROM: http://www.theotherwhitemeat.com/RecipeDetail/740/Southwestern_Pork_And_Bean__Soup.aspx (If the link does not work, try searching for the recipe on the site.)

1. In deep saucepan, brown pork with onion.
2. Stir in remaining ingredients.
3. Bring to a boil, lower heat.

Cover and simmer 10-15 minutes.

• Stovetop/Crock Pot: The first time I made it, I followed the directions and made it in a pot on the stove. Thereafter, it's been the crock pot.
• Tomatoes: When shopping, I could not find Mexican-style chopped tomatoes, so, I got Spanish style something-or-other which turned out to be simply tomato sauce. In the future, I probably will not waste my time with either, but simply buy diced tomatoes.
• Chili Powder: We don’t like spicy, so, I reduced the amount of chili powder to ½ t; that being said, the soup was tasty, just somewhat bland, next time, I will increase the amount of chili powder until I find a happy medium!
• Pork Chops: For some reason, I sometimes have no pork chops in the house, but I will likely have some spare ribs, so, that's what will go into the pot.
• Pinto Beans: I have increased the amount of pinto beans to two cans just for kicks. I suppose this means it will be less of a soup and more like pork and beans.
• Chicken Broth: I never seem to never have canned chicken broth around, so, I generally use bullion and water. :) Sometimes I use vegetable instead of chicken because the stock is more important than the flavor.