Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to pamela litchner      

Recipe Categories:

    Tex-Mex Tortilla Soup


    Source of Recipe


    unknown

    List of Ingredients




    1 pound lean boneless pork loin
    2 cups water
    2- 14 1/2 ounce cans chicken broth
    1- 14 1/2 ounce can Mexican style stewed tomatoes, cut up
    1 14 1/2 or 16 ounce golden or white hominy or whole kernel corn,drained
    1 4 ounce can whole green chilies, drained, seeded, and cut into bite size strips
    1 to 2 teaspoons chili powder
    1/2 teaspoon ground cumin
    3 cups coarsely crushed tortilla chips (4 ounces)
    4 ounces Monterey Jack cheese, shredded (1 cup)

    Recipe



    Cut pork into thin bite-size strips about 2 inches long and 1/2 inch wide; set aside. In a dutch oven combine water, chicken broth and stewed tomatoes. Bring to boiling. Add pork and reduce heat. Simmer, covered for 5 minutes. Add hominy or corn, chilies, chili powder and cumin. Simmer, covered for 10 more minutes.

    To serve, divide tortilla chips among 6 cereal bowls. Ladle soup over chips. Sprinkle with cheese. Garnish with sprigs of cilantro or parsley and lime wedges if desired.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |