Mexican Pork & Corn Chowder

• 1 medium onion, diced
• 1 red bell pepper, diced
• 5 garlic cloves, minced
• 1 (4 oz.) can fire roasted green chilis
• 3 (15 oz.) cans corn
• 1 (15 oz.) can black beans, rinsed & drained
• 4 cups chicken broth
• 3 cups diced or shredded pork (I love using leftover carnitas in this)
• 1 tsp. salt
• ½ tsp. black pepper
• ½ tsp. oregano
• 1 T. cumin
• 1 chipotle in adobo sauce, chopped
• 1 tsp. adobo sauce
• 2 cups Monterey jack cheese, shredded
• 1 cup heavy cream

Add all of ingredients (except the cheese and heavy cream) to a large stockpot. Stir.

Cover and bring to a simmer over medium-high heat. Simmer for 20 minutes.

Stir in the cheese and melt completely. Add the heavy cream.

Put the lid back on the stockpot and cook until the cream is heated through.

Garnish with a dollop of sour cream.

• Yields: 4-6 servings
• Preparation Time: 40 minutes