Friday, April 20, 2012

Sopa de Seca

The literal translation of Sopa de Seca is Dry Soup.

This is one of our family's favorite dinners.  

Over the years we have tweaked the recipe. 


1 1/2 lbs of pork in chunks (I usually get a loin and make my own chops; I usually cut thin chops and then cut the chops into chunks)
2 tsp ground cumin
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tbsp canola oil

8 ounces think spaghetti, broken in half
1 tbsp canola oil
1 medium onion, minced
2 garlic cloves, minced or pressed
2 tsps minced chipotle in adobo sauce
salt and ground black pepper
2 cups chicken broth
1 15.5 oz. can black beans, drained
1 14.5 oz. can diced tomatoes
2 oz. Monterey Jack cheese shredded
minced cilantro leaves
sour cream

1.  Mix the pork and the spices together.  Heat 1 tbsp. canola oil in a Dutch oven, add pork and cook through.  Remove from Dutch oven to a plate.  I usually drain it on paper towels, but you don't have to do that.

2.  Heat the other tbsp canola oil in Dutch Oven, add pasta.  Toss to coat with oil and move around pan until toasted.  You can do this in two batches, but I am always too lazy and do it in one and move it around a lot.

3.  Once your pasta is nice and toasted, drain it on paper towels.

4.  Add onion and salt to Dutch oven.

5.  Add chipotle to Dutch oven.  Add salt and pepper and cook about 5 minutes or until onion is softened.

6.  Stir in  the broth, the beans, tomatoes and their juice and the toasted pasta.

7.  Throw the pork back in the Dutch oven with everything else and cook until all of the liquid is absorbed, about ten minutes.

8.  Serve with the minced cilantro and sour cream.  Enjoy!

Linking with: