Preparation time: 40-45 minutes from chopping to serving.
2-3 teaspoons oil
1 lb boneless pork loin or chicken breast (chopped ¼ to ½ inch pieces)
5 cups low sodium chicken or vegetable stock
1 29-ounce can hominy (drained)
1 cup chopped sweet onion
1 chopped green pepper
About half a jar of green salsa
Some chopped cilantro
Taste first, then season with salt and pepper to your liking.
Several six-inch corn tortillas
In a large pot heat oil and lightly brown pork for about 5 minutes. Add onion, garlic and peppers, allow them to sweat, about 2 min. Add chicken stock and hominy and bring to a boil. Lower heat and add the salsa, simmer for about 20 min.
About 5 minutes before you are ready to serve up, place several corn tortillas (we do 2 each) in your oven or a toaster oven. Cook until they start to ‘bubble’ up. You can break them up and dunk them in the soup like corn chips or break them into smaller pieces and put them in the soup. Sprinkle the cilantro atop the soup when serving.
Note: This can be made as a vegetarian recipe. Just ditch the chicken or pork and use vegetable stock. It’s still delicious.