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|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.