Sopa De Mexico Recipe

1 Pound Pork Loin
2 T. Fat
1.5 Cups canned corn
2 cups chopped zucchini
4 large tomatoe peeled and chopped
2 quarts beef stock
1 t. salt
1/2 t. pepper
1 to 2 ounces Monterrey Jack cheese
2 avocados, peeled and sliced
Cut the pork into small prtions and fry in fat fifteen to twenty minutes, pouring off fat as it accumulates. Five mintues before removing, add corn, zucchini and tomoatos. Heat stock, add meat and vegetables and simmer, covered, thirty minutes. Season with salt and pepper. Before serving add cheese and avacado slices.

OR (this is how I made it):

Fry the pork and put it in the beef stock. Simmer it for a really long time while you watch movies and do laundry so it will be really tender. Saute the corn in butter. Remove it and saute the zucchini, remove it and saute the tomatoes. Put all the sauted stuff in with the simmering pork and simmer for a few more minutes. I didn't add the cheese but I did add the avacado!

Sopa De Mexico

This soup is DELICIOUS! I will post the recipe tomorrow. Don't have the cookbook with me. As Sarah said, it IS simple and delicious. I made cornbread with it. I added 4 HOT green chiles to the cornbread mix. I ate THREE pieces.

Mexican Soup

I kept thinking I was leaving something out. This recipe -- which someone, as she lies in bed all sickly and bored, will hopefully supply readers with later -- was beautifully simple and quite tasty.


I was brave and included the cheese cubes, although that doesn't mean I ate them! I also simmered the crap out of it all for about and hour and a half instead of the half hour the recipe suggests.


I think we will enjoy these left overs far more than we did the Tamale Pie. The meal itself wasn't very photogenic, despite my killer plating skills, so I have included instead a picture of my new dining "room". Above is a close-up of my new table cloth. I wish I had a matching apron...