Food & dining

sunday supper

Recipe for pork chile verde soup with corn

Karoline Boehm Goodnick for The Boston Globe

Serves 4

4cups chicken stock
4cups cooked pork chile verde
¼teaspoon crushed
red pepper
2cups frozen corn
Salt, to taste
¼cup chopped fresh
2scallions, sliced
2large handfuls tortilla chips, broken into bite-size pieces

1. In a large saucepan over high heat, bring the stock to a boil. Let the mixture bubble steadily for 5 minutes to reduce slightly.

2. Add the pork stew and red pepper. Lower the heat to medium-high. Return the soup to a boil, breaking up the pork chunks into smaller pieces with the edge of a kitchen spoon. Add the corn and simmer, stirring occasionally, for 5 minutes. Taste for seasoning and add salt and more red pepper, if you like.


3. Ladle the soup into bowls and sprinkle with cilantro and scallions. Sprinkle with tortilla chips.

Lisa Zwirn

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