Corn Soup, 9 Native American
Created by dienia b on April 25, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #18627
Ingredients
- 1/2 pound ground pork
- 1 poblano pepper (or Anaheim chile pepper, seeded and chopped)
- 1 large (12 ounce) yellow onion (cut into thin wedges)
- 3 cloves garlic, minced
- 4 ounces corn kernels (1/2 cup, frozen)
- 1 can (15 1/2 ounce) hominy (golden or white hominy, drained)
- 1 can (14 1/2 ounce) diced tomatoes (no-salt-added, undrained)
- 1 can (14 ounce) chicken broth
- 1 3/4 cups water
- 1 tablespoon lime juice
- 1 teaspoon dried oregano, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground chile pepper
- 1 dried chili pepper (bird, whole)
- 1 teaspoon garlic powder (roasted)
- 1/4 teaspoon black pepper
- 1/4 cup radishes, sliced
- 1/4 cup green onions, sliced
How to Make
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Step 1: In a 4-quart Dutch oven heat oil.
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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.
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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.
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Step 4: To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions.
Nutritional Facts
- 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