This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.
Cooking Light JULY 2002
Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender.
Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients.
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