Recipe: Mexicali Pork Soup

Mexicali Pork Soup

1 1/2 lb pork loin, coarsely ground
2 cans (15 oz each) black beans, drained and rinsed
1 (15 oz) can whole kernel corn, low sodium, undrained
1 (14.5 oz) can diced tomatoes, low sodium, undrained
2 cans (14.5 oz each) chopped green chilies, undrained
1 (14.5 oz) can beef broth, low sodium
1 cup onions, chopped
1 tsp cumin, ground
1 tsp chili powder
1 Tbsp cilantro, fresh, chopped

Combine pork and onions in large skillet. Cook over medium-high heat until pork is no longer pink; drain.

Combine pork mixture, beans, corn, tomatos, chilies, broth, cumin, chili powder and cilantro in large saucepan; bring to a boil.

Reduce heat to medium-low; simmer, covered, 15 minutes.

Makes 8 servings
Source: Produce Marketing Board