NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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
2 1/2 cup
|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|
|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.|
- Garnish: Serve with Lime wedge on the side for garnish.
*Substitute pinto beans if hominy beans not available.