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Serves 8
2 pounds boneless pork shoulder roast
2 tablespoons bacon drippings or shortening
3 cups chopped onions
3 cloves garlic, minced
3 cups chopped fresh tomatoes
1/3 cup chili powder
1 tablespoon dried oregano leaves
1-2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon hot pepper sauce, or to taste
1 bay leaf
1 can (14 1/2 oz.) chicken broth
Cooking Directions
Slice pork roast into 3/4-inch slices; cut slices into 3/4-inch cubes.
Heat bacon drippings in Dutch oven over medium-high heat.
Brown pork.
Add onions and garlic; cook and stir until onions are tender.
Stir in remaining ingredients.
Simmer, uncovered, about 1 1/2-2 hours or until meat is very tender and liquid is thickened.
Stir occasionally.
Serving Suggestions
Warm up the coldest outing with this soup. Cornbread muffins and a salad complete this meal.
Recipe submitted by Jim Catanich
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