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Course Soup
Cuisine Mexican
Servings 4


  • 3 dried mild red chilies such as ancho
  • 2 lbs. center cut pork loin trimmed of fat and cut into 1-1/2 inch cubes
  • 1 lb. Boneless skinless chicken breasts cut into small strips
  • 4 c. chicken broth
  • 1 onion diced
  • 1- 7 oz.can diced green chilies
  • 2- 15 oz. cans white hominy rinsed and drained
  • 7 garlic cloves minced
  • 1 T. Chili powder
  • 2 t. dried oregano
  • 2 t. ground cumin
  • 1 Salt
  • Chopped cilantro and/or scallions optional


  • Remove the stems from the dried chilies; rinse well and remove seeds. Soak in hot water for 10 minutes to soften. Drain and discard the water. Cut the chilies into strips.
  • In a crockpot, mix together pork cubes, chicken pieces, broth, onion, green chilies, hominy, garlic, chili powder, oregano, cumin and salt.
  • Tuck red chile strips down into the mixture.
  • Cover and cook on low setting for 8 hours.
  • Serve with chopped cilantro or scallions.