This fabulous soup recipe, from my second cookbook, is quick and easy to make. Be sure to top it with sour cream, tortilla chips, guacamole or chopped avocados, and salsa.
Prep Time: 15 minutes
Cook Time: 8 hours
Ingredients:
- 3 Anaheim chiles
- 1 pound boneless pork loin roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 (15 ounce) cans hominy, drained
- 4 cups water
- 1 (4 ounce) can diced green chiles, undrained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- Pequin chiles, if desired
Preparation:
Roast Anaheim chiles under a broiler or over a gas flame until skin is charred. Place in paper bag and let steam for 10 minutes. Peel off skin, cut chiles open and discard seeds and membranes; coarsely chop.
Cut pork into 1" cubes and place in 4-5 quart slow cooker with all remaining ingredients except Pequin chiles; stir well. Cover and cook on low for 6-8 hours or until pork is tender tender. Garnish with pequin chiles, sour cream, tortilla chips, and chopped avocado. Serves 6
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