1 (1 lb.) box angel hair pasta
1 tbsp. canola oil
1 lb. thin sliced boneless pork chops, cut into bite-sized pieces
1 small cabbage, chopped fine
1 packet Sazon Goya achiote
1 tsp. Adobo with black pepper
24 oz. chicken broth
24 oz. beef broth
24 oz. water
6 vegetable bouillon cubes
1-1/2 cups frozen corn kernels
1 can french style green beans, drained

Break angel hair pasta into small pieces. Cook according to package directions, drain well.

Heat oil in a large skillet. Add the pork pieces, cabbage, Sazon, and Adobo. Stir fry until pork is no longer pink.

In a large soup pot, bring both broths and water to a boil. Add vegetable bouillon cubes, stir until dissolved. Add the pork mixture, corn, green beans, and pasta. Heat to a boil. Simmer, covered, 10 minutes.

Submitted by: Goldie