I seared the pork on all sides then put it in the oven at 350 for 20 minutes. Then I let it rest for another 20 minutes and diced it up to go in the soup.
I sauteed some onions, diced carrots and garlic until soft, added in some low sodium veggie broth and some wild brown rice. I let that come to a boil and then simmer for 45 minutes until the rice was done. Then I tossed in the beans and corn (the corn was frozen corn I had cut off ears I had bbqed when the local corn was fresh) and the seasoning mix. The seasoning mix consisted of Chiopotle powder, chili powder, cumin, coriander, table Ms. Dash, Sweet Paprika and my homemade essence blend. I let it all simmer for about 20 minutes. We had it with a salad. The soup definately had a good kick! And I froze the leftovers. When I thaw a serving, it will likely need a bit of water added to thin the broth. It should keep well in the freezer for 6 months.