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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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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. Ingredients:
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) cans chopped green chilies (mild or hot) |
garlic powder, to taste |
salt, to taste |
2 cups water |
2 tablespoons vegetable oil |
Directions:
1. Heat vegetable oil in deep kettle.
2. Brown the pork and chopped onion in oil.
3. Add remaining ingredients and simmer for several hours.
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