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  • 8servings
  • 300minutes
  • 243calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, C, P
MineralsCopper, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 dried pasilla chile (chile negro)

  2. 2 (14 1/2 ounce) cans chicken broth

  3. 1 cup Herdez® Salsa Verde

  4. 1 pound Always Tender® pork tenderloins, cut into 1-inch cubes

  5. 1 pound chicken breast, cut into 1-inch cubes

  6. 1 large onion, diced

  7. 2 cloves garlic, minced

  8. 1 bay leaf

  9. 2 teaspoons dried Mexican oregano

  10. 1 tablespoon ground cumin

  11. 1 (4 1/4 ounce) can diced green chiles

  12. 2 (15 ounce) cans hominy

Instructions Jump to Ingredients ↑

  1. Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.

  2. Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.

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