Name: Mexicali Pork Soup
Prep time: 15 min
Cook time: 25 min
Ingredients: 1 Tbsp / 15 mL canola oil; 1 cup / 250 mL chopped yellow onion; 1 lb / 0.5 kg lean ground pork; 1-19 oz / 540 mL can black beans (drained and rinsed); 1-12 oz / 341 mL can whole kernel corn (undrained); 1-19 oz / 540 mL can diced tomatoes (undrained); 2-4.5 oz / 127 mL cans chopped green chilies (mild); 1 ½ cups / 375 mL beef broth; 1 cup / 250 mL water; 1 tsp / 5 mL ground cumin; 2 tsp / 10 mL chili powder; Chopped fresh cilantro for garnish

Mexicali Pork Soup

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Prep Time 15

Cook Time 25

Servings 8

Equipment

Dutch Oven

Ingredients

1 Tbsp / 15 mL canola oil
1 cup / 250 mL chopped yellow onion
1 lb / 0.5 kg lean ground pork
1-19 oz / 540 mL can black beans drained and rinsed
1-12 oz / 341 mL can whole kernel corn undrained
1-19 oz / 540 mL can diced tomatoes undrained
2-4.5 oz / 127 mL cans chopped green chilies mild
1 ½ cups / 375 mL beef broth
1 cup / 250 mL water
1 tsp / 5 mL ground cumin
2 tsp / 10 mL chili powder
Chopped fresh cilantro for garnish

Instructions

In large Dutch oven, heat oil over medium-high heat.
Add onion and sauté 2 minutes.
Add pork and thoroughly cook until no pink remains, breaking up larger pieces with a spatula, about 10 minutes.
Once most of the cooking liquid has evaporated, add remaining ingredients. Stir to combine.
Bring mixture to a boil. Reduce heat, cover and simmer, about 15 minutes.
Ladle soup into individual bowls and garnish with chopped cilantro.

Notes

Recipe and photo courtesy of Manitoba Pork