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
cilantro
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.

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

Lisa Zwirn

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