1-1/2 pounds pork stew meat, cubed
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
3 cups beef broth
2 cans (15-1/2 ounces each) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chilies
1 to 2 jalapeno peppers, seeded and chopped, optional
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over
medium heat until meat is no longer pink; drain. Stir in the broth, hominy,
chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.
Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat
is tender. Stir in cilantro. Serve with tortilla chips.
This soup is fantastic for a crowd! Add some crusty french bread and a few Mexican farmer’s cheeses. It’s not crazy spicy and can’t be adjusted as necessary with more or less fresh jalapenos. It’s also good with a little fresh crema (or some sour cream thinned with milk) on top.