Pulled Pork Posole

Pulled Pork Posole
Total Time

45 min.

Serving & Size

250 mL

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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
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

  1. Garnish: Serve with Lime wedge on the side for garnish.

    *Substitute pinto beans if hominy beans not available.

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