This is my take on a classic tortilla soup. I love the versatility of this recipe. I love that it is a hearty soup for either game day (GBR!!) or a long day at work. I love that you can use either pork or beef roast or even ground beef to make this recipe. I love that I can throw it in my slow cooker or that I can use leftover pork or beef roast on the stove top. I love to make it with hominy – one of my food favorites, but one my family won’t touch! I love that I almost always have all the ingredients already on hand to make this!
Mother Nature, could you throw us a Fall-like Saturday? I am craving some Big Red Tortilla Soup and a Big Husker WIN! Yum!
Big Red Tortilla Soup
All you need:
2-3 pounds stew meat or cubed pork loin, 1-inch cubes
1 medium onion, chopped
1 garlic clove, minced]
2 T. Canola oil
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can Hominy, drained OR 1 cup frozen corn
2 cans (10 ounces) diced tomatoes, undrained
1 can (4 ounces) diced green chilies
1 cup beef broth (or 1 cup water with 1 tsp beef bouillon)
1 T. chili powder
1 tsp cayenne pepper
1 tsp black pepper
Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, avocado
All you do:
1. In a skillet, brown beef, onion and garlic until the beef is seared on the outside. If you are making this with ground beef, cook beef until it is no longer pink. Browning the stew meat isn’t necessary, if you are pressed by time, but browning it enhances the unami flavors!
3. Cook on High for 4-5 hours, Low for 6-8 hours until the meat is tender. If you are making this with ground beef or leftover pork or beef roast, simmer on the stove top or in the slow cooker for ~ 30 minutes.
4. Serve with sour cream, tortilla chips, cheese, cilantro and avocado, as desired.