Mexicali Pork Soup 1 1/2 pounds ground pork 1 cup chopped onion 2 15-oz. cans black beans, drained and rinsed 1 15-oz. can whole kernel corn, undrained 1 14-1/2 oz. can diced tomatoes, undrained 2 4-1/2 oz can chopped green chilies, undrained 1 14-1/2 oz can beef broth 1 teaspoon ground cumin 1 teaspoon chili powder 1 tablespoon chopped fresh cilantro Combine pork and onions in large skillet. Cook over medium-high heat until pork is no longer pink; drain. Combine pork mixture, beans, corn, tomatoes, chilies, broth, cumin, chili powder and cilantro in large saucepan. Bring to a boil. Reduce heat to medium-low; simmer, covered, 15 minutes. Serves 8. |