Recipe by HEP MEP
This is a great winter recipe - especially for us Wisconsin-ites! Warms you up...My husband found it on Art Bell's website a few years back - I lost my original copy off the computer,so I can't credit the original chef, but luckily had written it down for a friend,who copied it for me. I've changed it somewhat,like the hominy in it...it's definitely adjustable for those of you who like more "heat" when you eat.
Top Review by jaybee chef
I made this recipe a few years ago, but I soaked the cubed meat in a can of beer a few hours prior to browning, then lifted out and proceeded with the recipe. The reserved beer I threw in the pot and, with an HerbOx chicken seasoning packet, used that as part of the liquid equivilent. Today when I made it I used leftover pork roast so I skipped the browning of the meat step. I seasoned the meat as directed though, plus I added a cumin spice blend seasoning that I make up and keep on hand. I didn't know if it would thicken properly without the dredging flour, but it turned out fine. I also added some slices of red bell pepper at the end of the cooking time, just because I had some that needed using. It added a pretty splash of color. I also added several strips of leftover bacon, cut up. I garnished with Mexican Four Cheese Blend and sliced avocados, and served with cornbread. This is a very versatile recipe, delicious as writtten but very adaptable to what you have on hand.! Yum!
POTATO SOUP BASE
- 2 -3 tablespoons vegetable oil
- 1 large onion, chopped
- 1 -2 clove garlic, minced
- 3⁄4 teaspoon cumin (or more)
- 1⁄4 teaspoon black pepper (or more!)
- 1 teaspoon oregano
- 1 -2 lb pork tenderloin, cut into bite-size pieces
- 1 cup flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1⁄4 teaspoon pepper (or more)
- 4 -6 red potatoes, peeled and cut into chunks
- 3 (4 -5 1/3 ounce) cans whole green chilies, roughly cut
- 5 cups chicken broth
- 1 (15 ounce) can hominy
Directions See How It's Made
- POTATO SOUP BASE: Heat oil in 2 quart saucepan, add all ingredients, cover and simmer for 5 minutes.
- Set aside.
- PORK Dredge pork chunks in the flour mixture, heat vegetable oil in a sturdy Dutch oven or soup pot, and cook the pork in batches till browned.
- Once you're done, place all the pork back in the pot.
- Add the SOUP BASE, and potatoes,chilies,chicken broth,and hominy.
- Bring to a boil,then simmer for 45 minutes to an hour.
- Creative Additions-- For a richer flavor, add sour cream to the soup base.
- Use shredded Cheddar or Monterey Jack for garnish.
- Serve with tortilla chips or Saltines.
- I sometimes add Frank's Hot Sauce to MY bowl.