With fresh tomatillos, green chilies and hominy, this hearty, healthy soup nods to authentic Mexican fare. Family and friends frequently request it when they’re invited for dinner.
—GAYLE EHRENMAN WHITE PLAINS, NY
PREP: 30 MIN. • COOK: 7 HOURS • MAKES: 8 SERVINGS (3 QUARTS)
1 pork tenderloin (1 pound), cubed
1 package (12 ounces) fully cooked spicy chicken sausage links, sliced
8 tomatillos, husks removed and cut into 1-inch pieces
2 cans (14 ounces each) hominy, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
3 cans (4 ounces each) chopped green chilies
1 large red onion, quartered and sliced
2 tablespoons brown sugar
3 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
Minced fresh cilantro, optional
In a 6-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-10 hours or until pork is tender. Sprinkle with cilantro if desired.