Southwestern pork soup from Cooking Light Annual Recipes 2008 by Cooking Light Magazine

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Notes about this recipe

  • clkandel on January 20, 2024

    Great flavors. Made this with a few adjustments in the IP. Replaced the canned beans with 1/2 heaping cup of King City pink dried beans. On saute setting, saute onion, garlic and jalapeno. Add spices and saute for 1-2 minutes. Add pork, saute just to coat pork in spices. Add other ingredients. Liquid should come to 6 cup mark, so add more broth if needed. High pressure, 50 minutes, natural release.

  • ssdrabek on September 04, 2011

    yummy!!

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