1. |
Soak beans in water overnight refreshing the water two or three times. |
2. |
Cut pork into bite sized pieces (about 1/2" square) |
3. |
Slice jalapenos lengthwise into quarters, remove the seeds and dice. Coarsely chop onion. Finely chop stewed tomatoes. Peel and chop garlic cloves. |
4. |
Place all ingredients in a large slow-cooker and thoroughly mix. Place lid on slow-cooker and set cooking time for 8 hours. |
5. |
At the 7th hour, using an immersion blender (stick blender) finely blend approximately 20% of the ingredients. This will add a thickening effect to the soup. |
6. |
Soup is ready to serve after 8 hours, but waiting until the next day to allow all of the flavors to meld together is recommended. |
7. |
Serve with bread or crackers. Enjoy! |