Recipe by Snowyowl/PB
This is a mexican soup with pork, and hominy and other great spices. you can spice it up more or reduce the taste. Enjoy we do. Also this can from a very old cook book of mine,
Top Review by Bessie Lulu
FABULOUS! I had grown a ton of tomatillos this summer and was looking for different ways to use them (there's only so much salsa verde one can eat). This proved to be an excellent way. And now I'm going to have to can a bunch so that I can make this dish throughout the winter. My husband was wild about it, and we even chopped some up for our 10 month old, who loved it too. It was a great balance of heat and tang, and the hominy added a wonderful taste and texture. We might try shredding the pork next time for a different texture and serving it with jalapeno corn bread. Thanks for sharing such a great recipe!
- 6 tomatillos, husked and stems removed
- 1 jalapeno pepper, halved
- cooking spray
- 1 1⁄2 lbs boneless pork chops, cut into 1/2 inch cubes
- 1 cup of chopped onion
- 3 minced garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1⁄4 teaspoon salt
- 2 (14 ounce) cans chicken broth
- 1 (15 ounce) can hominy, drained
- 2 (4 1/2 ounce) canschopped green chilies
Directions See How It's Made
- Place tomatillos and jalapeno peppers in a food
- processor, process 1 minute or until smooth.
- Heat a large dutch oven coated with a cooking spray
- over medium-high heat. add pork, brown on all sides.
- Add 1 cup onion, saute 3 minutes, add garlic and saute 30 seconds stir in cumin and the balance of the items, bring to a boil; reduce heat and stir in tomatillo mixture.
- Simmer, uncovered for 45 minutes or until pork is tender.