Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| Vegetable oil | 30 mL | 2 tbsp |
| Large onion, chopped | 250 mL | 1 cup |
| Garlic, peeled crushed | 2 cloves | 2 cloves |
| Cumin | 5 mL | 1 tsp |
| Oregano | 2 1/2 mL | 1/2 tsp |
| Black pepper | 2 1/2 mL | 1/2 tsp |
| Cooked pulled pork | 750 mL | 3 cups |
| Green chilli peppers, canned and diced (or 2 fresh green chili’s seeded and diced) | 227 g | 8 oz |
| Kernel corn, frozen or canned (drained) | 500 mL | 2 cups |
Campbell’s® Mexican Tortilla Concentrated Soup Base
600
mL
2 1/2
cup
Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile. 
|
||
| Water | 600 mL | 2 1/2 cup |
| *Hominy beans, canned, drained | 425 g | 15 oz |
| Chopped cilantro | 125 mL | 1/2 cup |
| Lime wedge (garnish) | 1 | 1 |
| Instructions |
| 1. Heat vegetable oil in a soup pot over medium-high heat until oil is hot but not smoking. Add onions and sauté until translucent. |
| 2. Add garlic and spices and cook another two minutes. |
| 3. Add cooked pulled pork, green chili, and kernel corn and creamed corn. Cook another two minutes. |
| 4. Add in Campbell's® Mexican Tortilla Concentrated Soup Base, water, and canned pinto beans 5. Simmer, covered, about 30 minutes. |
| 6. Gently stir in cilantro and serve. |
Recipe Tip
- Garnish: Serve with Lime wedge on the side for garnish.
*Substitute pinto beans if hominy beans not available.
