Mexicali Pork Soup
A tasty and easy soup for weekday meals. Serve with cornmeal muffins and a salad.
1 1/2 pounds ground pork
1 cup chopped onion
2 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can whole kernel corn, undrained
1 (14.5-ounce) can diced tomatoes, undrained
2 (4-ounce) diced green chiles, undrained
1 (14.5-ounce) can beef broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro
- Combine pork and onions in large saucepan. Cook over medium-high heat until pork is no longer pink; drain.
- Add the beans, corn, tomatoes, chiles, broth, cumin, chili powder and cilantro. Bring to a boil. Reduce heat to medium-low; simmer, covered, 15 minutes.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.