Hominy Pork Soup Recipe

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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.

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Hominy Pork Soup Recipe

Prep: 15 min. Cook: 6 hours

Yield: 7 Servings

15 360 375

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

In a 3-qt. slow cooker, combine the pork, chili, hominy, tomato sauce, onion and seasonings.
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.

Originally published as Hominy Pork Soup in Quick Cooking March/April 2001, p21