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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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This fabulous soup recipe is quick and easy to make. Be sure to top it with sour cream, tortilla chips, guacamole or chopped avocados, and salsa Ingredients:
3 anaheim chilies |
1 lb boneless pork loin roast |
1 onion, chopped |
4 garlic cloves, minced |
2 (15 ounce) cans hominy, drained |
4 cups water |
1 (4 ounce) can diced green chilies, undrained |
2 tablespoons chili powder |
1 teaspoon cumin |
1 teaspoon salt |
1/2 teaspoon dried oregano |
pequin chile, if desired |
Directions:
1. Roast Anaheim chiles under a broiler or over a gas flame until skin is charred.
2. Place in paper bag and let steam for 10 minutes.
3. Peel off skin, cut chiles open and discard seeds and membranes; coarsely chop.
4. Cut pork into 1 cubes and place in 4-5 quart slow cooker with all remaining ingredients except Pequin chiles; stir well.
5. Cover and cook on low for 6-8 hours or until pork is tender.
6. Garnish with pequin chiles, sour cream, tortilla chips, and chopped avocado.
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