• Stock pot-  8 quarts or larger (with lid)
• Long cooking spoon
• Chef’s knife (sharp!)

• 6-8” pork loin- trimmed and cut into 1” cubes/pieces (a loin is approximately 5” in diameter)
• 8-10 cups water- enough to cover pork plus another inch or two of water
• 3 green bell peppers
• 1 pound bag of sweet mini-peppers OR 2 additional bells that are red, yellow or orange (you can use ALL green if you want. The colored bells provide a sweeter flavor and are visually appealing, but they can be expensive)
• 2 Anaheim, Poblano, or Cubano peppers (if you want less spicy, then use 2 more bell peppers)
• (all peppers cleaned and chopped but not diced- you don’t want tiny pieces!)
• 1 large or 2-3 sm/med yellow onions chopped but not diced (this will be about 2 cups)
• 2  (15-oz) cans of black beans, drained and rinsed
• 2 (15-oz)cans of sweet corn or 3 cups of frozen kernels
• 3 (10-oz) cans of diced tomatoes with mild green chilis (Rotel or store brand)
• 1 (28-oz) can of diced tomatoes
• ½ – 1 full can of diced chili peppers*
• ¼ c dried oregano
• 2 T granulated garlic
• 1 T onion powder or dried minced onion
• 1-2 T coarsely ground black pepper*
• 1 T table salt
• 4 T Beggs Bold Blends Southwest Seasoning
• 1 T cumin powder
• 1 T chili powder (dark is best)

YOU CAN REPLACE ALL THE FRESH BELLS AND ONIONS WITH TWO-THREE BAGS OF FROZEN BELLS AND ONION, BUT THE FLAVOR AND TEXTURE WILL BE SLIGHTLY COMPROMISED- BUT YOU CAN DO IT TO MAKE THE PREP EASIER

1. Put all ingredients in the pot at once.
2. Bring to a boil and boil for 10 minutes
3. reduce to medium heat and simmer for about 3–45 minutes (until the pieces of pork are fall-apart tender)
4. Taste juice and adjust spices and spiciness as needed. You may wish to add more garlic or the other half of the can of chilis. .

VERY IMPORTANT:  *Soup gets spicier for 24 hours, so take that into account with the green chilis and the black pepper

Fill 8-10 3-cup freezer containers, let cool, add lids and labels, refrigerate 1 day, then freeze. (The flavors in the soup really come together sitting in the frig for a day, and this is true for most soups and stews)

Will keep 3 months in the freezer

To reheat: place frozen soup in the microwave for 6-7 minutes, stirring after 4 minutes). Reheat 3 minutes if already defrosted.