Mexican Chop Suey

Mexican Chop Suey Recipe

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Deborah J. Peterson

By
@Pacifica815

This recipe supposedly came from the back of a Campbell's Tomato Soup can from back in the 50's. The title may not be the original name, but it is what my dad & his dad always called it. It has been a family favorite for 3 generations.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
1 Hr
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 6
    pork steaks, seasoned with garlic powder, salt and pepper
  • 1 1/2 c
    celery, chopped
  • 1 c
    onion, chopped
  • 1 c
    green pepper, chopped
  • 4 can(s)
    campbell's tomato soup - do not substitute brand as it will not taste the same
  • 2 can(s)
    water
  • 2 can(s)
    mushrooms, canned (large cans, not the small ones)
  • 2 can(s)
    kidney beans, canned
  • 4
    bay leaves
  • ·
    salt and pepper, to taste
  • 2 lb
    spaghetti noodles, cooked

How to Make Mexican Chop Suey

Step-by-Step

  1. Sauté pork steaks in deep pan with some cooking oil until browned on both sides, set aside to cool. When cooled, cut into 1 inch pieces.
  2. Add the celery, onions & green peppers to the deep pan that the pork was browned in and sauté for about 6 mins. Add pork back in and mix together.
  3. Add rest of ingredients, except the spaghetti, to the deep pan and simmer until the veggies are tender, about 45 mins to 1 hr. Serve over cooked spaghetti.

Printable Recipe Card

About Mexican Chop Suey

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Heirloom




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