SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper. In a Dutch oven heat olive oil over medium-high heat. Add pork; cook for 4 to 5 minutes or until browned. Stir in two packages of the thawed vegetables, the chiles, and the cumin.
2. In a blender combine remaining thawed vegetables and the water. Process until smooth. Add pureed vegetables to Dutch oven. Bring to a simmer. Cook, covered, over medium heat about 15 minutes or until pork is cooked through, stirring occasionally. Ladle into soup bowls. Top with cilantro and a squeeze of lime juice.