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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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, Ingredients:
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) cans chopped green chilies |
Directions:
1. Place tomatillos and jalapeno peppers in a food
2. processor, process 1 minute or until smooth.
3. Heat a large dutch oven coated with a cooking spray
4. over medium-high heat. add pork, brown on all sides.
5. 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.
6. Simmer, uncovered for 45 minutes or until pork is tender.
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