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Mr. B's Salsa & Hot Pepper Products

Posole: Pork & Corn Soup with Habanero Amber Glaze & El Milagros Chips

DinnerRoxanne BowersComment

Yield: 4 Servings

Prep time: 15 MINUTES

Cook time: 30 MINUTES

Total time: 45 MINUTES

INGREDIENTS:

  • Extra Virgin Olive Oil
  • 1 1/2 lbs boness pork loin, diced
  • 1 med spanish onion
  • 1 fresh serrano or jalepeno
  • 3 cloves garlic
  • 1 palmful ground cumin (2 tbsp)
  • Kosher salt and black pepper
  • 10 to 12 tomatillos
  • 1/2 fresh lime
  • 2 to 3 stems fresh oregano
  • 4 to 6 stems fresh thyme
  • 2 cans (14 oz) chicken broth
  • 2 cans white kernel corn, drained, or 3 ears fresh corn, scraped from the cob
  • Toppings: broken tortilla chip pieces and Mr. B's Habanero Amber Glaze

DIRECTIONS:

  1. In a large, heavy pot, coated lightly w/ olive oil, brown the pork over medium high heat. When the pork is brown, after 5 or 6 mins, add onion, serrano or jalapeno and garlic. Reduce heat to medium and let it hang out another 5 or 6 mins until the onions become translucent. Add cumin and salt and pepper.
  2. Whil the pork and onion are cooking process the tomatillos, the juice of the 1/2 lime, and the oregano and thyme leaves in a food processor until it has reached a salsa-like consistency. Dump this into the stewpot and cook for 2 - 3 mins before adding the next ingredients.
  3. Stir in the chiken broth and the drained corn. Heat stew through.
  4. Serve w/ broken tortilla chips on top, and drizzle Mr. B's Habanero Amber Glaze on top of chips!
* This is a Rachel Ray 30 Minute Recipe with a Mr. B's twist!
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