Armchair Quarterback Pork Tenderloin and Pinto Bean Soup

Everybody knows that Southerners are friendly. This recipe is proof positive of that. My husband and I were in San Antonio and we met a gentleman from Mississippi. The conversation quickly turned to food, and he gave me this recipe right there on the spot. I have been enjoying it ever since.

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon black pepper

2 (1-pound) pork tenderloins, cut in ½-inch cubes

1 large onion, finely diced

4 cloves garlic, minced

5 teaspoons chili powder

1 teaspoon dried oregano leaves

2½ teaspoons cumin powder

½ teaspoon cayenne pepper

1 quart beef broth

3 (15-ounce) cans pinto beans

1 (15-ounce) can sliced carrots, drained

1 (14.75-ounce) can whole kernel corn, drained

Heat the oil in a 5-quart pot on medium-high heat. Salt and pepper the cubed meat. Sauté in small batches until all the meat is browned. Remove the browned meat to a plate. Add the onions and garlic and cook for 4 minutes. Stir in the chili powder, oregano, cumin, and cayenne pepper. Add the meat back to the pot and stir to coat the meat well. Add the beef broth, pinto beans, carrots, and corn. Reduce the heat to low, cover, and simmer for 2 hours. If needed, 1 cup water may be added if the soup is too thick.

Makes 10 to 12 servings.