Prep 20 mins
Cook 2 hrs
This is a good Tex-Mex recipe for a hearty soup to warm you on a cold winter day. It was first printed in the Junior League Cookbook in the city in which I live. It tastes better the longer it cooks. You can use a crock-pot to cook it. I prefer the hot green chilies, but I was raised on Tex-Mex food and must have a cast iron stomach! I usually serve this with grated cheese on top and cornbread. This soup freezes well.
- 2 1⁄2 lbs pork roast, cut into stew-meat sized pieces
- 1 large onion, diced
- 2 cups diced canned tomatoes
- 2 (15 ounce) cans hominy
- 3 (4 ounce) canschopped green chilies (mild or hot)
- garlic powder, to taste
- salt, to taste
- 2 cups water
- 2 tablespoons vegetable oil
- Heat vegetable oil in deep kettle.
- Brown the pork and chopped onion in oil.
- Add remaining ingredients and simmer for several hours.
Excellent! I added 1 chipoltle pepper and sprinkled the meat with about 1 T chili powder as it was browning. I also substituted 1 can of chicken broth for some of the water. It is even better the next day, if there is any left!
I just recommended this recipe to someone and realized I haven't rated it yet. I loved it and put it my Zaar cookbook where only the recipes I will definately make again go! Thanks for sharing.