Ingredients:
2 -3 tablespoons vegetable oil
1 large onions, chopped
1 -2 clove garlic, minced
3/4 teaspoon cumin ( or more)
1/4 teaspoon black pepper ( or more!)
1 teaspoon oregano
1 -2 lb pork tenderloins, cut into bite-size pieces
1 cup flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon pepper ( or more)
4 -6 red potatoes, peeled and cut into chunks
3 (4 -5 1/3 ounce) cans whole green chilies, roughly cut
5 cups chicken broth
1 (15 ounce) cans hominy
Directions:
POTATO SOUP BASE: Heat oil in 2 quart saucepan, add all ingredients, cover and simmer for 5 minutes.
Set aside.
PORK Dredge pork chunks in the flour mixture, heat vegetable oil in a sturdy Dutch oven or soup pot, and cook the pork in batches till browned.
Once you’re done, place all the pork back in the pot.
Add the SOUP BASE, and potatoes,chilies,chicken broth,and hominy.
Bring to a boil,then simmer for 45 minutes to an hour.
Creative Additions– For a richer flavor, add sour cream to the soup base.
Use shredded Cheddar or Monterey Jack for garnish.
Serve with tortilla chips or Saltines.
I sometimes add Frank’s Hot Sauce to MY bowl.
Servings: Serve
Time preparation: 60 min.
Time total: 120 min.