Cook time: 40 Min Prep time: 5 Min Serves: 4
1 Tbsp olive oil
1 small onion chopped
3 ears corn shucked and kernels removed
1 Tbsp ground cumin
1 tsp cajun seasoning (to taste)
4 c low sodium chicken broth
2 (4 ounce) cans green chiles
1 (14.5 ounce) can fire roasted salsa style tomatoes
1 (14.5 ounce) can diced tomatoes
1 lb chopped smoked pork butt
1. Heat oil olive over medium heat in a Dutch oven or heavy stock pot. Add onions and the corn. Cook until the corn starts to turn a rich golden brown; stirring occasionally. This can take 10-15 minutes depending on how dark you want the corn.
2. Stir in the cumin and Cajun seasonings. Cook for 1 minute; stirring constantly. Add chicken broth scraping the bottom of the pan to deglaze it. Stir in the green chiles, salsa style tomatoes, diced tomatoes and cooked pork. Simmer for 20-25 minutes.