Tex-Mex Pork and Corn Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz pork tenderloin or lean boneless pork cut into bite size pieces 1 Tbsp olive oil 1 cup chopped red onion (1 large) 4 cloves garlic, minced 1 10 oz. pkg. frozen whole kernel corn 2 14 oz. cans chicken broth 1 cup purchased chipotle-style salsa or regular salsa 1 cup chopped red and/or yellow bell pepper (2 small) One quarter cup snipped fresh cilantr0 One half cup chopped tomato Sour cream (optional)
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Directions: |
Directions:Trim fat from meat. Cut meat into bite size pieces. In a larghe saucepan, heat oil over medium-high heat. Add meat; cook for 4-5 minutes or until no longer pink. Remove meat from saucepan; set aside. Add onion and garlic to saucepan. Stir while cooking 3-4 minutes or until onion is tender.
Add corn to onion mixture. Stir while cooking for 4 minutes. Stir in broth, salsa, and bell pepper. Bring to boiling. Reduce heat. Simmer uncovered for 10 minutes. Return meat to saucepan; heat through. Remove from heat; stir in cilantro. Top each serving with chopped tomato and, if desired, sour cream. |
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Number Of
Servings: |
Number Of
Servings:5 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: The cilantro really makes this dish, but it's a rather strong and unique taste, so go easy with it until you're sure you like it.
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