Black Bean & Pork Soup - cooking recipe

Ingredients

1 lb dried black beans (soaked over night, boil until soft in same liquid, drain)
2 cups onions, chopped
3 tablespoons garlic cloves, minced
1 cup corn (I used frozen)
1 cup carrot, diced
28 ounces diced tomatoes, with liquid
2 quarts chicken stock (I used base)
1/2 lime, quartered
1 1/2 lbs boneless pork loin
3 tablespoons cumin (or 2 taste)
1 tablespoon garlic powder
1 teaspoon ground thyme
2 bay leaves
1/2 teaspoon crushed red pepper flakes (or 2 taste)
1/2 cup milk or 1/2 cup cream

Preparation

Cut your pork loin in thirds.
Use plastic wrap and pound the pork until 1/4-inch thick.
Season with salt and pepper and cook the pork in a little oil until done ( I use my soup kettle). Cut into cubes after it rests awhile. Set a side.
Add the onion fresh garlic and pepper flakes & cook 5 minutes.
Add carrot and corn cook 5 minutes.
Add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
Add liquid, dry spices, diced tomato, lime (squeeze and drop in).
Portion beans into 2 parts, crush 1/2 into paste, add all to soup.
Now add the cubed pork.
Cook 30 minutes and remove the lime rind.
After 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
Serve with dollop of sour cream and chopped green onion.