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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.
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
- 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.
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!
This is delicious!