2poundspork stew meatpork shoulder, or boneless pork chops - chopped
½tablespoonof the follow: ground black peppersmoked paprika, powdered garlic, dried oregano, dried cumin seeds, ground cayenne pepper
1tablespoonSpiceologist Chile Margarita Rub
1tablespoonkosher salt
2tablespoonstomato paste
2large onionsmedium diced
2stalks celerymedium diced
2large carrotsmedium diced
1can red pinto beanswith liquid
1quartstockchicken or beef
½cupketchupI use Annie's Organic
to serve: chopped avocado and fresh cilantro
Instructions
In a large soup pot over medium high heat, sauté the pork until seared on all sides. Add all the seasonings and stir until aromatics begin wafting up.
Stir in the tomato paste, as well as the onions, celery, and carrots. Cook the vegetables until translucent, about 10 minutes.
Add the red pinto beans and stock, simmering for 15 more minutes.
After 15 minutes, add the ketchup, reduce heat to medium low, and simmer for 45 minutes, until it reduces a bit and thickens. Serve topped with avocado and fresh cilantro.