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Recipe

 

Mexicali Pork Soup

 

Winning recipe below by Erin Hjetland, Everest, KS

 
  • 1-1/2 pounds coarsely ground pork loin
  • 1 cup chopped onions
  • 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 cans 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 skillet. Cook over medium-high heat until pork is no longer pink; drain. Combine pork mixture, beans, corn, tomatoes, 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

 

Nutrition Facts per Serving:

  • Calories: 327
  • Protein: 30 g
  • Fat: 6 g
  • Sodium: 517 mg
  • Cholesterol: 50 mg
 
Teens' Winning Pork Recipes
 
Copyright © 1997—the electronic Gourmet Guide, Inc. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007


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