One of our most requested soup recipes. Perfect way to warm up after a day outside or for watching a football game. Serve with cornmeal muffins and a green leafy salad.


  • 2 pounds boneless sirloin pork roast (OR shoulder, cubed)
  • 1 tablespoon vegetable oil
  • 36 ounces corn kernels (drained)
  • 2 stalks celery (diced)
  • 2 medium potatoes (diced)
  • 2 medium tomatoes (coarsely chopped)
  • 12 ounces green chile (diced)
  • 4 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • salt (to taste)


  1. In large Dutch oven or deep skillet with lid, brown pork cubes in oil over medium-high heat until lightly browned. Add rest of ingredients to pot; cover and simmer for 1 hour. Serve hot with fresh corn or flour tortillas.
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