Giant White Corn And Pork Soup Crock Pot Recipes

Steps:

• Soak dried corn kernels overnight in cold water. Drain, rinse, place in crock pot. Cover with cold water and cook on LOW for 10 to 12 hours. The corn should be soft - tender enough to bite through. (My neighborhood Mexican market has started selling prepared corn kernels in a plastic bag, next to the prepared masa, in the refrigerated case - this simplifies prep!).
• Heat oil in skillet. Brown pork in skillet. Remove to crock pot. Deglaze pan with some water and pour juices into the crock pot.
• Add all remaining ingredients to crock pot and add enough water to cover. Cook on LOW for 6 to 8 hours. The corn will "open" up, kind of like popcorn.
• Sprinkle with chopped cilantro, if desired.
• Note 1: A 14 oz. can of diced tomatoes with chilis can be substituted for the tomato and jalapeno. I use 1 1/2 teaspoons salt if using fresh ingredients.
• Note 2: I start this the morning before I want to serve it. I cook the corn overnight and then finish the next morning. You can modify the time needed by cooking on high, etc.

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeño, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper (measuring both the salt and pepper with real measuring spoons, leveled).
• Stir to combine.
• Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, test for seasonings, then ladle soup into bowls and top with avocado, some cilantro, and a squirt or two of lime juice over each serving.
• Serve with some chips and a sprinkling of cheese too if desired.