Corn Soup, 9 Native American

Prep Time
Cook Time
Ready In

"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 recipe yields 4 servings


  • 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 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 & Variations

No special items needed.



Very good soup which we enjoyed. I skipped the bird chili pepper and used a NM green chili and green chili powder (in place of the poblano pepper and ground chile pepper) and misread the directions. I thought it said 4 cups of corn while it actually says 1/2 cup (4 oz)-- oops! I also used the whole can of hominy (32 oz) and we skipped the toppings. So we have a lot of soup for lunches! Great soup even with my subs and changes. Thanks for sharing!

review by:
(15 Dec 2019)