A tasty and easy soup for
weekday meals. Serve with cornmeal muffins or breadsticks and
a salad.
Mexicali
Pork Soup
- 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 1/2-ounce) can diced tomatoes, undrained
2 (4 1/2-ounce) chopped green chilies, undrained
1 (14 1/2-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,
chilies, 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 Pork, The Other White
Meat.
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