
Total Time
45 min.
Serving & Size
250 mL
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 |
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600
mL
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 |
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.