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Mexicali Pork Soup recipe

A tasty and easy soup for weekday meals.Serve with cornmeal muffins or breadsticks and a salad.

Recipe: 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. Reduceheat to medium-low; simmer, covered, 15 minutes.

    Makes 8 servings.

    Recipe provided courtesy of Pork, The Other White Meat.

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