southwest pork and posole soup
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.
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yield
6 to 8
prep time
15 Min
method
Stove Top
Ingredients For southwest pork and posole soup
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4center cut pork chops
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1 canoriginal rotel tomatoes
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1 canlime and cilantro rotel tomatoes
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2 canhominy (posole)
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1 can49 oz can chicken broth
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2 canpinto beans
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2russet potatoes, diced
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1 tsporegano, dried
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1 tspground cumin
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4 clovegarlic, minced
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1 tspcilantro, dried
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salt and pepper to taste
How To Make southwest pork and posole soup
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1Brown the chops in the bottom of a soup pot. Add the rotel tomatoes and simmer for about 1 1/2 hours.
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2When they are fork tender, remove and shred the meat. Return meat to the soup pot.
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3Combine the remaining ingredients in the soup pot.
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4Bring soup to a boil. Lower the temperature so the soup can simmer for 1 to 1 hours.
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5If you want a less spicy soup use mild rotel tomatoes.
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6I like to top the soup with tortilla strips. You can find them next to the croutons.
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