Mexicali Pork Soup

Clock Icon 50 Minutes |
Servings: 8 |
Prep: 10 minutes |
Cook: 40 mintes

Ingredients

  • 1 Tbsp  (15 mL) canola oil
  • 1 cup (250 mL ) chopped Peak of the Market 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
  • 1-10 oz  (284 mL) can condensed beef broth
  • 2 cups (500 mL) water
  • 1 tsp  (5 mL) cumin
  • 2 tsp  (10 mL) chili powder
  • Chopped fresh cilantro for garnish

Method

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

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