southwest pork and posole soup

Name: Southwest Pork and Posole Soup
Prep time: 15 min
Yield: 6
Cuisine: Southwestern
Ingredients: 4 - center cut pork chops; 1 can(s) original rotel tomatoes; 1 can(s) lime and cilantro rotel tomatoes; 2 can(s) hominy (posole); 1 can(s) 49 oz can chicken broth; 2 can(s) pinto beans; 2 - russet potatoes, diced; 1 teaspoon(s) oregano, dried; 1 teaspoon(s) ground cumin; 4 clove(s) garlic, minced; 1 teaspoon(s) cilantro, dried; - salt and pepper to taste

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Jenny Powers

Abingdon, VA

Updated on Jun 9, 2015

This soup reminds me of New Mexico. It is loaded with the flavors of the southwest. I have been trying to formulate this for some time and I finally have. I hope that you enjoy this as much as I do.

Rate

prep time 15 Min

cook time

method Stove Top

yield 6 to 8

Ingredients

4 - center cut pork chops
1 can original rotel tomatoes
1 can lime and cilantro rotel tomatoes
2 cans hominy (posole)
1 can 49 oz can chicken broth
2 cans pinto beans
2 - russet potatoes, diced
1 teaspoon oregano, dried
1 teaspoon ground cumin
4 cloves garlic, minced
1 teaspoon cilantro, dried
- salt and pepper to taste

How To Make southwest pork and posole soup

Step 1

Brown the chops in the bottom of a soup pot. Add the rotel tomatoes and simmer for about 1 1/2 hours.

Step 2

When they are fork tender, remove and shred the meat. Return meat to the soup pot.
Step 3

Combine the remaining ingredients in the soup pot.
Step 4

Bring soup to a boil. Lower the temperature so the soup can simmer for 1 to 1 hours.
Step 5

If you want a less spicy soup use mild rotel tomatoes.
Step 6

I like to top the soup with tortilla strips. You can find them next to the croutons.
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