Publisher Photo
Publisher Photo
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.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

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

  • 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
  1. In a 3-qt. slow cooker, combine the pork, chili, hominy, tomato sauce, onion and seasonings.
  2. 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

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