Categories: Pork, Soup

Ingredients

• 1 tablespoon olive or canola oil
• 1/3 lb boneless pork shoulder roast, cut into 3/4-inch pieces small onion
• 1 clove garlic, finely chopped
• 1 small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
• 1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
• 1/4 medium green bell pepper, coarsely chopped
• 1/4 medium red bell pepper, coarsely chopped
• 1 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
• 1/2 cup (14.5 oz) white hominy, drained, rinsed
• 1/8 cup (4.5 oz) chopped green chiles, undrained
• 2 teaspoons chili powder
• 1/4 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin

Directions

1. Step 1

2. In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Add pork; cook and stir 3 to 4 minutes or until browned.

3. Step 2

4. Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.

5. Step 3

6. Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 18 to 20 minutes, stirring occasionally, until potatoes are tender and pork is no longer pink in center.

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