Tex-Mex Pork and Corn Soup

There is something therapeutic in cooking for me. Perhaps its the 1950’s housewife in me, or just my overwhelming urge to feed people. Saturday was no different for me. This is one of my big cooking days, although it was not as big as others, it was quite productive and satisfying in the end.

On the table for this night was the Tex-Mex Pork and Corn Soup found on page . I really enjoyed this soup, not only eating it, but learning to make it. Although, as would be expected I changed it little, it was fun, easy and a new way to serve up pork. The more that I try to steer away from red meat’s, I find myself grateful for soups that allow me to prepare for the week ahead and it’s lunches.

To accompany our soup, I made one of my all time favourites from childhood, Corn Meal Muffins. I pulled a recipe off the internet, however I was not happy with it. So I will not share it with you today and while I continue looking for one that I like, please feel free to send me your recipes, should you wish to share.

Now the recipe called for Pork Tenderloin, however I’m sure it’s no surprise by now that I bought a pork roast that fit into my budget. This took longer to cut up, as there was more fat than would be on tenderloin (I believe it’s said to be the leanest cut of pork), however it really paid off. I managed to put aside the fatty bits to spice up my dog’s dinner for a few days, and the pork pieces were moist and lovely.

While the recipe didn’t call for any spices on the meat, which you cook up first, I chose to add a little of the No-salt McCormick Garlic and Herb Seasoning that I have as a staple in my kitchen. Then once those were cooked, I took the onion, corn (they said frozen, I used a can) , added frozen carrots that were nearing freezer burn, and tossed them together with two cloves of garlic diced. The smell was heavenly.

The recipe called for 14 oz of chicken broth. I had one of those tetra packs of Campbell chicken broth so I poured that and one 14.5 oz can of diced tomatoes with spices together in a pot. The recipe only calls for a tomato or two, however I thought this could help me stretch a meal that served 5 into at least 8, and I seem to have succeeded.

In order to keep the Tex-Mex feel and not end up with a tomato soup, I added double the amount of salsa, and twice as much Cilantro. The end result was a rich, full-bodied soup that was filling, colourful and a perfect complement to the corn meal muffins.

****Tip of the day: Did you know that Coriander and Cilantro are the same plant??? I didn’t, my cooking Guru informed me yesterday that Cilantro is the name for the leaves of the Coriander plant, and we use the seeds to make Coriander spice.****

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