Ancho Pork and Hominy Soup

Recipe can be found in Mr. Sunday's Soups, by Lorraine Wallace

Warm up this winter with delicious, homemade soups to bring your whole family together. In Mr. Sunday's Soups, Lorraine Wallace shares a wide variety of soups that have pleased her family over the years and are sure to please yours. To learn more about her book and this Wallace family tradition, visit her website: MrsSunday.com

Ingredients

2 tablespoons ancho chile powder 2 teaspoons dried oregano 2 teaspoons smoked paprika 1 teaspoons ground cumin 1 teaspoon kosher salt 2 pounds pork tenderloin, trimmed and cut into -inch pieces 3 tablespoons extra-virgin olive oil, divided 1 large yellow onion, finely chopped 2 small green bell peppers, cored, seeded, and finely chopped 4 to 5 garlic cloves, minced 2 quarts (8 cups) low-sodium chicken broth, homemade or store-bought Three 15-ounce cans white hominy, drained One 28-ounce can fire-roasted diced tomatoes, with juice One 16-ounce bag frozen sweet corn, thawed Tortilla chips or Jalapeo Cornbread Muffins (recipe below), for serving

Instructions

In a large bowl, combine the ancho chile powder, oregano, paprika, cumin, and salt. Set 1 teaspoons of the spice mixture aside and add the pork to the remaining spice mixture. Toss to coat well and let stand for 15 minutes. Place a large, heavy soup pot or Dutch oven over medium-high heat and add 2 tablespoons of the oil. Add the seasoned pork and cook, stirring occasionally, until browned, about 5 minutes. Remove the pork from the pot and set aside. Add the remaining tablespoon of oil to the pot and reduce the heat to medium-low; add the onion and bell peppers and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute more. (If the spices stick to the pot, add a little of the broth to help deglaze the spices.) Return the pork to the pan and stir in the reserved spice mixture, broth, hominy, tomatoes, and corn. Bring the soup to a boil, then reduce the heat and simmer gently, uncovered, until nice and thick, about 45 minutes. Serve with tortilla chips or Jalapeo Cornbread Muffins.