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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tex-Mex Pork and Corn Soup Recipe

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This recipe for Tex-Mex Pork and Corn Soup, by , is from Cooking with Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Chris Burcher

Category:
Category:

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)

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.

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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