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.
In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are great rolled in tortillas and reheated, too. It's so comforting to have a pot simmering when cold Kansas winds are blowing.
A dear neighbor gave me a pot of this delicious chili, and I asked for the recipe. The pork sausage is a nice change from the ground beef many chili recipes call for. —Janice Westmoreland, Brooksville, Florida
This chili, loaded with white beans and cubes of pork, has plenty of bite. But if it’s not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions. —Larry Laatsch, Saginaw, Michigan
This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on it—up to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Viola—dinner is quickly served!
Leftover pork adds heartiness to this zippy chili from Jo Oliverius of Alpine, California. "It's great on a cool night with a stack of tortillas," she comments. I've taken it to many gatherings and it's always gone when the party's over."
My husband usually tries to avoid spending time in the kitchen, but he'll frequently offer to prepare this easy chili. Of course, he always eagerly serves as taste-tester! —Linda Temple, St. Joseph, Missouri