Enchilada Pork Barley Vegetable Soup

I had leftover enchilada sauce, ground pork and vegies to be cooked. This is the result. It is a hearty good soup. Instead of ground pork, you can use Jones brand Scrapple; ground pork mixed with cornmeal but omit the cornmeal listed in the recipe. I serve with tortilla chips. The next day it is still as delicious. If too thick add a little water.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  quarts hot water
• 1⁄2 cup quick-cooking barley
• 1 (15 ounce) can  chopped tomatoes with juice
• 6 -8  fresh mushrooms, rough chopped (optional)
• 1  cup  chopped onion
• 1  lb ground pork
• 1 1⁄2 ounces  mccormick  taco seasoning mix
• 3⁄4 cup water
• 2 (12 ounce) cans  enchilada sauce
• 1⁄3 cup yellow cornmeal
• 2  tablespoons  vegetable oil or 2  tablespoons bacon fat
•  salt and pepper
•  tortilla chips

Directions

1. In frying pan add oil, ground pork, salt and pepper,chopped onions,.
2. chopped mushrooms. Saute until pork is browned and vegetables cooked.
3. Add taco seasoning mix with 3/4 cup water and stir to mix. Bring to a boil,
4. cook five minutes. Set aside.
5. In dutch oven, add barley to 2 quarts of water. Bring to a boil, add 1/2 teaspoons salt. Cover, simmer 20 minutes, stirring twice.
6. Add Sautéed pork, vegetable mixture, canned tomatoes to dutch oven.
7. Then add enchilada sauce and cornmeal. Stir until mixed. Cover.
8. Simmer 20 minutes stirring twice.
9. Serve over tortilla chips or with the chips.