Hot and Sour Soup

This is such a yummy combination of hot and sour tastes!

Makes 4 to 6 servings.

3 pounds boneless pork chops

¹/₂ onion, chopped fine

4 cloves garlic, minced

14.5-oz can bamboo shoots, drained

1 can sliced water chestnuts, drained

2 tablespoons rice vinegar

1 teaspoon sesame seed oil

1 to 3 teaspoon hot chili oil, depending on how hot you like it

2 tablespoons lemon juice

2 tablespoons soy sauce

2 Portobello mushrooms, sliced

2 cups chicken stock or broth

1 cup water

1. Place the pork chops on the bottom of the slow cooker, and cover with the onions and garlic.

2. Next, layer the bamboo shoots and water chestnuts on top of the chops. In a 2-cup measuring cup or small bowl, combine the vinegar, sesame seed oil, chili oil, lemon juice, and soy sauce. Pour over the other ingredients in the slow cooker.

3. Add a layer of the Portobello mushrooms, and cover everything with the chicken stock and water. Cook on Low for 5 to 7 hours or on High for 3 to 4 hours.

My family loves the tanginess of the vinegar as a complement to the spiciness, so I am liberal with the lemon juice and the rice vinegar. Adjust the soup to your liking by adding to or using less of both the vinegar/lemon or the chili oil.