Post by MammaMel on Apr 17, 2020 12:09:45 GMT -6
Spicy Chicken Stew
2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
2 teaspoons minced garlic
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup lime-garlic salsa
1 teaspoon ground cumin
1/3 cup minced fresh cilantro
Sour cream, optional
In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.
Poor Man’s Stew
1 lb. ground beef browned and drained
1.5 lbs potatoes diced large
3 carrots sliced
1 onion diced
1 garlic clove minced (I had this on hand already)
6 oz. can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano
Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 7 hours, without opening the lid during the cooking time. Serve with buttered sandwich bread.
Green Chili Posole
1 pork tenderloin (1 pound), cut into 1-in. pieces
2 cans (15 ounces each ) hominy, rinsed and drained
1 can (4 ounces) chopped green chiles
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth, divided
3 tomatillos, husks removed and chopped
Optional: Sliced avocado, lime wedge, sliced jalapenos, sliced radishes, chopped cilantro and sour cream
Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture. Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.
Mexican Cheesy-Beef Soup
1 pound ground beef
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
1 can (11 ounces) Mexicorn, drained
1 pound Mexican or plain process cheese (Velveeta), cubed
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted.
Hamburger Soup
1 lb lean ground beef
1 onion , diced
2 cloves garlic , minced
2 medium potatoes , peeled and diced
3 1/2 cups beef broth
1 can (28 oz) diced tomatoes with juice
1 can condensed tomato soup
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1 bay leaf
salt and pepper to taste
3 cups mixed vegetables , fresh or frozen
Brown onion, ground beef and garlic until no pink remains. Drain any fat. Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.
Chicken & Hominy Soup
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon paprika
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can hominy, undrained
4 cooked skinless, boneless chicken thighs, chopped
1 (14.5 ounce) can diced tomatoes in juice
1 (14.5 ounce) can water
6 green onions, sliced
1 lime, juiced, or to taste
1 dash hot sauce, or to taste
1 cup chopped fresh cilantro
Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.
Dawn's Taco Soup
1 lb ground beef, browned
1 onion, chopped
2 15 oz cans Ranch style beans
2 15 oz cans Black beans
1 can Rotel
1 7oz can Chopped Green Chilies
1 29 oz can Mexican Hominy, drained
1 pkg Taco Seasoning Mix
2 pkgs Ranch Dressing Mix
garlic salt, pepper, red pepper, cumin, chili powder (season to taste)
Brown hamburger meat with onion, garlic salt, pepper, red pepper, cumin, and chili powder. Add beans, Rotel, chilies, hominy, taco seasoning mix, and ranch dressing mixes. Fill two of the bean cans with water and add to pot. Simmer on low for at least 30 minutes.
Green Chili Stew
1 pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 (4 ounce) can green chiles
2 (14.5 ounce) cans whole peeled tomatoes, chopped
2 (8 ounce) cans tomato sauce
1 (15 ounce) can whole kernel corn
3 potatoes, peeled and cut into chunks
2 cups water
ground cayenne pepper to taste
salt and pepper to taste
Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper.
Beef Ranchero
1/3 cup flour
1 onion, chopped
1 tbs chili powder
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 cup oil
1 jar chopped pimentos
1 1/2lbs stew meat, or roast cut into small pieces
2 1/2 cups beef broth
1 cup sour cream
Blend flour and seasonings. Dredge meat in flour. Brown meat in oil in large saucepan or Dutch oven. Add onions and saute slightly. Stir in pimentos and broth. Cover and simmer 30 minutes or until meat is tender. Remove from heat. Stir in sour cream. Serve over rice.
Chicken Gumbo
1 whole chicken or 6-8 bone-in breast, boiled and deboned, keep broth
1 1/2 sticks butter
1 cup flour
3-4 onions, chopped
1 small bunch celery, chopped
1 bunch of green onions, chopped
1 large bell pepper, chopped
3-4 cloves minced garlic
1 6oz tomato paste
2 14oz cans diced tomatoes
2 tsp accent
2 tbs parsley
1 tsp oregano
1 tsp tyme
2 tbs salt
1 tbs black pepper
1 tsp red pepper
2 tbs gumbo file
Make roux by browning flour in butter until the color of milk chocolate. Add to broth. Saute vegetables until soft. Add sauted vegetables and chicken to broth. Add seasonings. Simmer on low for 2 hours, stirring often. Serve over rice.
Easy Brunswick Stew
4 tablespoons butter
1 medium onion, diced
1 clove garlic, minced
1 1/2 cups frozen lima beans
1 (14 1/2-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
3/4 cup BBQ Sauce
1 1/2 to 2 cups chicken broth
1 1/2 cups frozen corn
1/2 teaspoon tabasco sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 1/2 cups diced cooked chicken or turkey
1 pound pulled pork
Melt butter in a Dutch oven over medium heat. Add onion and garlic and cook 5 minutes.
Add lima beans and cook 2 minutes. Add diced tomatoes, tomato sauce, BBQ sauce, and chicken broth. Simmer 15 minutes. Add corn, seasonings and meats and simmer 5 more minutes.
Stuffed Pepper Soup
2 lbs. ground beef
2 quarts water
1 can (28 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. pepper
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
Hamburger Corn Soup
1 pound ground beef
1 large onion
2 (15.25 ounce) cans sweet corn, undrained
2 (15 ounce) cans sweet cream-style corn
3 potatoes, peeled and cubed
2 teaspoons dried parsley
water, as needed
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
Heat a large skillet over medium-high heat; cook and stir beef and onion until beef is browned, about 5 minutes. Transfer beef and onion to a slow cooker. Add sweet corn, cream-style corn, potatoes, and parsley. Pour enough water into the slow cooker to fill completely. Cover and cook corn mixture in slow cook on Low until potatoes are very tender, about 6 hours. Season with salt and pepper.
Copycat McAlister's Chicken Tortilla Soup
3 cloves garlic, minced (or a 2 teaspoons garlic powder)
1 onion, chopped
3 Tablespoons margarine
2 Tablespoons flour
3 14oz cans chicken broth (or 5 c bouillion)
4 cups half and half
1 can cream of chicken soup
1 cup salsa
1 can creamed corn
4-6 boneless chicken breasts (cooked, skinned, torn)
2 teaspoons ground cumin
1 packet dry fajita seasoning
3 Tablespoons fresh cilantro-if you have it
To serve:
tortilla chips
shredded cheese
In a large pot sautee garlic and onion in butter for 5 minutes. Add flour. Stir well. Cook 1 more minute. Add broth and half and half. Bring to a low boil then reduce heat to low. Add soup, salsa, corn, chicken, cumin, fajita seasoning and 2 T cilantro. Stir well, continue to heat 15 minutes more. Crumble tortilla chips into individual bowls or serve chips on side of plate. Top with shredded cheese. *Top with more cilantro if you wish.
Shrimp Chowder
1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed
In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
Dawn's Homemade Vegetable Beef (Deer) Soup
2lbs stew meat (beef roast cut into small pieces or deer roast cut into small pieces)
2lbs frozen mixed vegetables
8 medium potatoes, peeled and diced
2 medium onions, chopped
1 (46oz) can Vegetable Juice
1 (28oz) can Diced Tomatoes
1 can Rotel
salt & pepper to taste
In a large stock pot (at least, 8 quarts), place all ingredients. Add enough water to almost fill stock pot. Bring to a boil. Reduce heat to medium low. Allow soup to simmer for 1 1/2hrs-2hrs. Serve with crackers or a pone of cornbread!!!
Mexican Pozole
3 Tbsps. oil
1 lb. pork loin, cubed bite-size
1 cup onion, chopped
2 tsps. garlic, minced
5 cups chicken broth
1 (14.5 oz.) can mild red enchilada sauce
1 (4.5 oz.) can chopped green chilies
1 tsp. each ancho chile powder, chili powder, cumin
½ tsp. each Mexican oregano, paprika
1 (15.5 oz.) can white hominy, drained
1 Tbsp. lime juice
⅓ cup fresh cilantro, chopped
Heat oil in large pot on medium heat. Add pork, onion, and garlic. Sauté 3-4 minutes searing pork on all sides. Stir in broth, enchilada sauce, green chilies, and spices. Bring to a boil on high heat. Cover and reduce heat to low. Simmer 40 minutes. Add hominy. Cover and simmer 10 minutes. Stir in lime juice and cilantro.
Dawn’s Chili
1 lb ground beef
1 onion, chopped
1 can diced tomatoes with mild green chilies (Rotel)
2 cans of tomato sauce or 1 can of tomato sauce & 1 can of diced tomatoes (Do not drain)
2 cans seasoned black beans
2 cans chili beans
chili seasoning pkg
Salt & Pepper to taste
In a large skillet, cook beef & onion over medium heat seasoned with salt & pepper, 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Pour meat into a large pot or Dutch oven. Stir in beans, chili mix, rotel, tomato sauce, & diced tomatoes. Bring to a simmer on medium heat and cook for at least 15 minutes. Cook longer to allow flavors to blend. Just check to see if you need to add more liquid to get chili to your desired thickness or thinness. Serve with toppings as desired.
2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
2 teaspoons minced garlic
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup lime-garlic salsa
1 teaspoon ground cumin
1/3 cup minced fresh cilantro
Sour cream, optional
In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.
Poor Man’s Stew
1 lb. ground beef browned and drained
1.5 lbs potatoes diced large
3 carrots sliced
1 onion diced
1 garlic clove minced (I had this on hand already)
6 oz. can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano
Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 7 hours, without opening the lid during the cooking time. Serve with buttered sandwich bread.
Green Chili Posole
1 pork tenderloin (1 pound), cut into 1-in. pieces
2 cans (15 ounces each ) hominy, rinsed and drained
1 can (4 ounces) chopped green chiles
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth, divided
3 tomatillos, husks removed and chopped
Optional: Sliced avocado, lime wedge, sliced jalapenos, sliced radishes, chopped cilantro and sour cream
Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture. Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.
Mexican Cheesy-Beef Soup
1 pound ground beef
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
1 can (11 ounces) Mexicorn, drained
1 pound Mexican or plain process cheese (Velveeta), cubed
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted.
Hamburger Soup
1 lb lean ground beef
1 onion , diced
2 cloves garlic , minced
2 medium potatoes , peeled and diced
3 1/2 cups beef broth
1 can (28 oz) diced tomatoes with juice
1 can condensed tomato soup
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1 bay leaf
salt and pepper to taste
3 cups mixed vegetables , fresh or frozen
Brown onion, ground beef and garlic until no pink remains. Drain any fat. Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.
Chicken & Hominy Soup
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon paprika
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can hominy, undrained
4 cooked skinless, boneless chicken thighs, chopped
1 (14.5 ounce) can diced tomatoes in juice
1 (14.5 ounce) can water
6 green onions, sliced
1 lime, juiced, or to taste
1 dash hot sauce, or to taste
1 cup chopped fresh cilantro
Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.
Dawn's Taco Soup
1 lb ground beef, browned
1 onion, chopped
2 15 oz cans Ranch style beans
2 15 oz cans Black beans
1 can Rotel
1 7oz can Chopped Green Chilies
1 29 oz can Mexican Hominy, drained
1 pkg Taco Seasoning Mix
2 pkgs Ranch Dressing Mix
garlic salt, pepper, red pepper, cumin, chili powder (season to taste)
Brown hamburger meat with onion, garlic salt, pepper, red pepper, cumin, and chili powder. Add beans, Rotel, chilies, hominy, taco seasoning mix, and ranch dressing mixes. Fill two of the bean cans with water and add to pot. Simmer on low for at least 30 minutes.
Green Chili Stew
1 pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 (4 ounce) can green chiles
2 (14.5 ounce) cans whole peeled tomatoes, chopped
2 (8 ounce) cans tomato sauce
1 (15 ounce) can whole kernel corn
3 potatoes, peeled and cut into chunks
2 cups water
ground cayenne pepper to taste
salt and pepper to taste
Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper.
Beef Ranchero
1/3 cup flour
1 onion, chopped
1 tbs chili powder
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 cup oil
1 jar chopped pimentos
1 1/2lbs stew meat, or roast cut into small pieces
2 1/2 cups beef broth
1 cup sour cream
Blend flour and seasonings. Dredge meat in flour. Brown meat in oil in large saucepan or Dutch oven. Add onions and saute slightly. Stir in pimentos and broth. Cover and simmer 30 minutes or until meat is tender. Remove from heat. Stir in sour cream. Serve over rice.
Chicken Gumbo
1 whole chicken or 6-8 bone-in breast, boiled and deboned, keep broth
1 1/2 sticks butter
1 cup flour
3-4 onions, chopped
1 small bunch celery, chopped
1 bunch of green onions, chopped
1 large bell pepper, chopped
3-4 cloves minced garlic
1 6oz tomato paste
2 14oz cans diced tomatoes
2 tsp accent
2 tbs parsley
1 tsp oregano
1 tsp tyme
2 tbs salt
1 tbs black pepper
1 tsp red pepper
2 tbs gumbo file
Make roux by browning flour in butter until the color of milk chocolate. Add to broth. Saute vegetables until soft. Add sauted vegetables and chicken to broth. Add seasonings. Simmer on low for 2 hours, stirring often. Serve over rice.
Easy Brunswick Stew
4 tablespoons butter
1 medium onion, diced
1 clove garlic, minced
1 1/2 cups frozen lima beans
1 (14 1/2-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
3/4 cup BBQ Sauce
1 1/2 to 2 cups chicken broth
1 1/2 cups frozen corn
1/2 teaspoon tabasco sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 1/2 cups diced cooked chicken or turkey
1 pound pulled pork
Melt butter in a Dutch oven over medium heat. Add onion and garlic and cook 5 minutes.
Add lima beans and cook 2 minutes. Add diced tomatoes, tomato sauce, BBQ sauce, and chicken broth. Simmer 15 minutes. Add corn, seasonings and meats and simmer 5 more minutes.
Stuffed Pepper Soup
2 lbs. ground beef
2 quarts water
1 can (28 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. pepper
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
Hamburger Corn Soup
1 pound ground beef
1 large onion
2 (15.25 ounce) cans sweet corn, undrained
2 (15 ounce) cans sweet cream-style corn
3 potatoes, peeled and cubed
2 teaspoons dried parsley
water, as needed
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
Heat a large skillet over medium-high heat; cook and stir beef and onion until beef is browned, about 5 minutes. Transfer beef and onion to a slow cooker. Add sweet corn, cream-style corn, potatoes, and parsley. Pour enough water into the slow cooker to fill completely. Cover and cook corn mixture in slow cook on Low until potatoes are very tender, about 6 hours. Season with salt and pepper.
Copycat McAlister's Chicken Tortilla Soup
3 cloves garlic, minced (or a 2 teaspoons garlic powder)
1 onion, chopped
3 Tablespoons margarine
2 Tablespoons flour
3 14oz cans chicken broth (or 5 c bouillion)
4 cups half and half
1 can cream of chicken soup
1 cup salsa
1 can creamed corn
4-6 boneless chicken breasts (cooked, skinned, torn)
2 teaspoons ground cumin
1 packet dry fajita seasoning
3 Tablespoons fresh cilantro-if you have it
To serve:
tortilla chips
shredded cheese
In a large pot sautee garlic and onion in butter for 5 minutes. Add flour. Stir well. Cook 1 more minute. Add broth and half and half. Bring to a low boil then reduce heat to low. Add soup, salsa, corn, chicken, cumin, fajita seasoning and 2 T cilantro. Stir well, continue to heat 15 minutes more. Crumble tortilla chips into individual bowls or serve chips on side of plate. Top with shredded cheese. *Top with more cilantro if you wish.
Shrimp Chowder
1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed
In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
Dawn's Homemade Vegetable Beef (Deer) Soup
2lbs stew meat (beef roast cut into small pieces or deer roast cut into small pieces)
2lbs frozen mixed vegetables
8 medium potatoes, peeled and diced
2 medium onions, chopped
1 (46oz) can Vegetable Juice
1 (28oz) can Diced Tomatoes
1 can Rotel
salt & pepper to taste
In a large stock pot (at least, 8 quarts), place all ingredients. Add enough water to almost fill stock pot. Bring to a boil. Reduce heat to medium low. Allow soup to simmer for 1 1/2hrs-2hrs. Serve with crackers or a pone of cornbread!!!
Mexican Pozole
3 Tbsps. oil
1 lb. pork loin, cubed bite-size
1 cup onion, chopped
2 tsps. garlic, minced
5 cups chicken broth
1 (14.5 oz.) can mild red enchilada sauce
1 (4.5 oz.) can chopped green chilies
1 tsp. each ancho chile powder, chili powder, cumin
½ tsp. each Mexican oregano, paprika
1 (15.5 oz.) can white hominy, drained
1 Tbsp. lime juice
⅓ cup fresh cilantro, chopped
Heat oil in large pot on medium heat. Add pork, onion, and garlic. Sauté 3-4 minutes searing pork on all sides. Stir in broth, enchilada sauce, green chilies, and spices. Bring to a boil on high heat. Cover and reduce heat to low. Simmer 40 minutes. Add hominy. Cover and simmer 10 minutes. Stir in lime juice and cilantro.
Dawn’s Chili
1 lb ground beef
1 onion, chopped
1 can diced tomatoes with mild green chilies (Rotel)
2 cans of tomato sauce or 1 can of tomato sauce & 1 can of diced tomatoes (Do not drain)
2 cans seasoned black beans
2 cans chili beans
chili seasoning pkg
Salt & Pepper to taste
In a large skillet, cook beef & onion over medium heat seasoned with salt & pepper, 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Pour meat into a large pot or Dutch oven. Stir in beans, chili mix, rotel, tomato sauce, & diced tomatoes. Bring to a simmer on medium heat and cook for at least 15 minutes. Cook longer to allow flavors to blend. Just check to see if you need to add more liquid to get chili to your desired thickness or thinness. Serve with toppings as desired.