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Spicy Street Corn Chili with Ground Pork – Easy Street Corn Soup

A delicious and hearty chili with ground pork, sweet corn, and a hint of spice.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 2 pounds ground pork fresh and not too fatty
  • 1 tablespoon olive oil for browning meat
  • 3 cloves garlic minced
  • 1 onion chopped
  • 1 bell pepper chopped
  • 3 jalapenos diced
  • ½ teaspoon cayenne pepper
  • 2 teaspoon cumin
  • 2 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 3 cups sweet corn fresh or frozen
  • 2 cups chicken broth or water with 2 tablespoons Better than Bouillon Chicken
  • 1 cup sour cream for creaminess
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon pepper adjust to taste
  • 1 cup cheese Cotija or queso quesadilla for topping
  • 1 bunch cilantro for garnish
  • 1 lime squeeze for garnish

Instructions
 

Instructions

  • Heat olive oil in the pressure cooker's pot over medium heat.
  • Add onion, bell pepper, and jalapeños and sauté for about 5 minutes until softened.
  • Stir in minced garlic and cook for about 1 minute.
  • Add ground pork and break it up with a spoon as it browns.
  • Sprinkle in cayenne, cumin, chili powder, and smoked paprika. Mix well.
  • Pour in enough water to cover the mix and add Better than Bouillon Chicken. Lock the lid and set to high pressure.
  • When the timer goes off, let the natural release occur. Stir, taste for salt and pepper, and serve with sour cream, cheese, cilantro, and lime.

Notes

Leftovers can be stored in airtight containers in the fridge for up to 4 days or frozen for up to 3 months.