Corn Soup, 9 Native American
Recipe: #18627
April 25, 2015
Categories: Pork Sausage, Gluten-Free, No Eggs, Non-Dairy, Spicy, more
"instead of the chili i just used a can of ortega chilis ,chopped juice and alland i used that dried japanese chili whole at the start of cooking i think you could use rotel here and skip a coupla cans lol"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (642.7 g)
- Calories 401.1
- Total Fat - 14.7 g
- Saturated Fat - 4.9 g
- Cholesterol - 59 mg
- Sodium - 606.1 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 9.5 g
- Sugars - 8.1 g
- Protein - 24.3 g
- Calcium - 85.3 mg
- Iron - 3.6 mg
- Vitamin C - 64.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a 4-quart Dutch oven heat oil.
Step 2
Add pork, poblano pepper,( or can of chili) onion, and garlic to Dutch oven. Cook for 5 minutes or until tender, stirring occasionally.
Step 3
Stir in hominy, corn ,undrained tomatoes, broth, water, lime juice, oregano, cumin, chili pepper, and black pepper, garlic powder , bird chili. Bring to boiling, reduce heat. Simmer, covered, for 25 minutes.
Step 4
To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions.
Tips
No special items needed.
1 Reviews
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