• 1 1/2 lb. pork stew meat, cut in 3/4 inch cubes
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp. vegetable oil
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  • 3 cups beef broth
  • 2 cans hominy, rinsed and drained
  • 2 cans chopped green chilies
  • 1-2 jalapeno peppers, seeded and chopped (opt.)
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/4 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 1/2 cup minced fresh cilantro
  • Tortilla strips, (opt.)


In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over medium heat until meat is not 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 strips, if desired.

By Robin from Washington, IA


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Food and Recipes Recipes Soups StewFebruary 27, 2007
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