Pork, chipotle pepper and hominy provide authenticity to this slowly simmered, traditional Mexican soup made with Campbell's® Signature Low Sodium Chicken Culinary Foundation.
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|vegetable oil||4 oz.||0 1/2 cups|
|pork loin||4 lb.|
|Vidalia onion||1 lb.||3 cups|
|garlic||0.5 oz.||1 tbsp.|
|cumin||0.25 oz.||2 tsp.|
|chipotle peppers in adobo sauce||4 ea.|
|low-sodium canned diced tomatoes||58 oz.||6 cups|
|hominy whole kernel corn||60 oz.||6 cups|
|cilantro||2 oz.||1 cups|
|1. Heat 1/2 of the oil in a kettle over medium-high heat.
2. Add the pork and cook until it's well browned, stirring often.
3. Remove the pork from with a slotted spoon.
|4. Add the remaining oil to the kettle. Reduce the heat to medium.
5. Add the onion and garlic. Cook until tender.
|6. Add the Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, cumin, chipotle peppers, tomatoes and hominy to the kettle. Heat to a boil.
7. Return the pork to the kettle. Reduce the heat to low. Cover and cook for 35 minutes or until the pork is cooked through and tender.
CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.
CCP- Hold hot at 140°F or higher for service.
8. To serve: Portion with an 8 oz. ladle (1 cup). Garnish with a pinch of cilantro.
- Hominy is dried white or yellow corn kernels with the germ and hull removed. When canned, it's ready-to-eat. The form of ground hominy is also known as corn grits or simply grits.