An easy and delicious soup that I made last week. I have a great Sunset Mexican Cook Book that I've used a few times already this year to make soups which kind of inspired this soup. Sunday, I was tired, we'd been out most of the day, and I wanted something easy for dinner. Luckily I had gotten some meat out of the freezer earlier that day. A quick check of the cupboard and the idea for this soup came to me -- similar to some others I've made, but then again not.
This recipe makes a full 6 quart stockpot of soup. Adjust as you see fit. Also, my husband likes meaty soups. You are free to use less meat or even no meat to suit your family/budget.
Hen's Green Chili & Hominy Soup
- 2.5 pounds boneless pork or beef, cut into 1" cubes
- vegetable oil or olive oil
- 6-10 cloves of garlic, chopped coarsely
- 1 large onion, chopped
- large can (28 oz.) each of Diced Tomatoes, Green Chili Enchilada Sauce, Hominy
- 1 quart water
- 1-2 t. Cumin, adjust to taste
- 1t. garlic powder
- 1 1/2 T. beef bouillion or beef soup base
Add a bit of oil to large stockpot and heat to med-high/high. Brown meat, a little at a time, in hot oil. (You want to sear and brown the meat quickly - this is why small batches are essential - keep it moving in the pot.) Remove browned meat from pan (place in bowl until later) and let pan get hot again before adding another batch of meat. Repeat until all meat is browned. Then, with all meat in reserved bowl, add the chopped garlic and onion to stockpot with just a bit of oil. Stir frequently for 2-3 minutes, until they start to brown. At this point, reduce heat to just above medium and add remaining ingredients, along with reserved meat, to stockpot. When it comes to a boil, reduce heat to med-low and allow to simmer uncovered for 1 hour. (You want it gently bubbling, not actively boiling) Taste the broth and add more seasonings if necessary.
The soup is shown sprinkled with cheddar cheese and the cornbread I made. Warmed corn or flour tortillas would also be nice.