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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 7 |
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Tender pork and hominy make this chili-like soup from Raquel Walkup different from the usual offerings. For a satisfying supper, I serve it with sliced green, shredded cheese, lime wedges and warm flour tortillas, relates the San Pedro, California cook. Ingredients:
1 pound pork chop suey meat |
2 cans (15 ounces each) chili without beans |
1 can (15-1/2 ounces) hominy, drained |
1 can (8 ounces) tomato sauce |
1 medium onion, chopped |
1 bay leaf |
1 tablespoon chili powder |
1 teaspoon each dried basil, oregano and parsley flakes |
1 teaspoon ground cumin |
warmed flour tortillas, shredded monterey jack cheese, sliced green onions and lime wedges, optional |
Directions:
1. In a 3-qt. slow cooker, combine the pork, chili, hominy, tomato sauce, onion and seasonings.
2. Cover and cook on low for 6 to 8 hours or until meat is tender. Discard bay leaf. Serve with tortillas and toppings if desired. Yield: 7 servings.
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