Recipe by Punky Julster
This is one of my very favorite soups. I always make it for my extremely picky dad when I visit. He loves it, too! I always use corn when I make it since I don't like hominy. It freezes well also.
- 12 ounces lean boneless pork
- 1 tablespoon cooking oil
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 2 garlic cloves, minced
- 4 cups chicken broth, about 2 cans
- 1 (14 1/2 ounce) can diced tomatoes
- 2 teaspoons crushed dried oregano
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 1 (14 1/2 ounce) can yellow hominy, drained or 10 ounces frozen whole kernel corn, thawed
- 1 cup sliced carrot
- shredded monterey jack cheese (optional)
Directions See How It's Made
- Trim fat from pork.
- Cut pork into 1/2-inch pieces.
- In a large saucepan heat oil.
- Brown pork, half at a time, in hot oil over medium-high heat.
- Remove pork from saucepan; set aside.
- Add onion and garlic to drippings in pan.
- Cook over medium heat until tender.
- Drain fat and return all pork to saucepan.
- Stir in broth, undrained tomatoes, oregano, cumin and black pepper.
- Bring to boiling; reduce heat.
- Cover and simmer for 1 hours
- Stir in hominy, carrots, and celery.
- Return to boiling; reduce heat.
- Cover and simmer for 20 - 30 min more or until vegetables are tender.
- Garnish with shredded cheese.