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This is my version of the hearty, traditional Mexican soup.


Pork chunks (bite size)


Bay leaf

1 large onion, diced

1 tsp. Spanish smoked Paprika

1 pinch Oregano

1 tsp. Chipotle (powder)

1 16oz can or Juanitas Mexican Hominy

Olive oil

canned Red Kidney Beans

canned Pinto Beans

2 cloves Garlic

½ tbsp crushed roasted Cumin

4 cups boiling water

 cup½frozen Yellow corn

 Quarter cup chopped Cilantro

pinch Saffron

Salt to taste



In a large pot, put in enough olive oil to coat the bottom. Ad Bay leaf and rub around.  Add and brown the pork pieces, add sliced chorizo. When these are seared, toss in the diced onion, garlic and saute briefly. When onions are translucent, add Smoked Paprika, Cipotle, and roasted Cumin. Saute another minute and add boiling water. Simmer for an hour. Add can of Mexican Hominy and the cans of beans. Simmer for another hour. Add yello corn, Cilantro and a pinch of Saffron. Simmer another 20 minutes.

I like to add a little fresh olive oil before serving