1 cup sorghum (soaked over night in one gallon of water)
4 cups water
1/2 cup Hugo’s Roasted Tomato Chipotle Sauce (or roast 4 each tomatoes, ½ onion, 2 garlic cloves and blend this after roasting with a tsp or more to taste of chipotle sauce)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 cup onion
1/4 cup corn
1/4 cup diced tomato
1/4 teaspoon garlic
1 tablespoon olive oil

1. Place sorghum in water sock over night. The next day, rinse the sorghum with cold water before use.  
2. In a pot, heat the olive oil, add onions, corn, garlic, tomato, salt, black pepper, oregano and cumin. Sauté for 2 to 3 minutes, then add sorghum, water, roasted tomato sauce and bring to a full boil. Cover pot and lower the heat to medium and let cook for 1 hour or until soft.