I'm not sure where this recipe originated. It's on an old family recipe card. In any case, it's a very tasty and easy-to-make hearty Mexican soup ("poh-SOH-leh").
Ingredients
- 1 12-ounce package light ground turkey-and-pork sausage
- 2 14 1/2-ounce cans reduced-sodium chicken broth
- 1 15-ounce can black beans, rinsed and drained
- 1 14 1/2-ounce can golden hominy, rinsed and drained
- 1 14 1/2-ounce can Mexican style stewed tomatoes
- 1 cup frozen loose-pack diced hash brown potatoes
- 1/2 cup chopped green sweet pepper
- 1/3 cup chopped onion
- 1 clove garlic, minced
- 1/2 tsp. chili powder
- 1 tsp. dried oregano, crushed
Directions
In a large saucepan, brown sausage; drain off fat. Stir in broth, black beans, hominy, tomatoes, potatoes, green pepper, onion, garlic, chili powder, and oregano. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
Nutrition
