Crunchy Tortilla Soup

I first had this soup many years ago in Mexico, now it is everywhere but still very good.

1 pound boneless pork roast

1 tablespoon olive oil

1 large onion, chopped

2 carrots, sliced

3 cloves garlic, minced or grated

1 ½ quarts broth

1 teaspoon oregano

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

2 cups hominy or corn

6 ounce can diced green chilies

6 corn tortillas, sliced and crisped in a tablespoon olive oil

Avocado sliced or diced

6 green onions, chopped

3 radishes, grated

Fresh chopped cilantro

Lime wedges

 Brown pork in olive oil in a large covered pot. Remove meat from pan and add onions, carrots and garlic and sauté for a few minutes. Add back the meat along with the water or broth, and add the spices. Bring to a boil and simmer, covered, for about 45 minutes or until the meat is tender. Shred the roast and add the hominy, or corn, with its liquid along with the green chilies. Simmer another ½ hour. This can be made a day ahead and if you do that skim the congealed fat off of the soup before reheating. Serve in soup bowls and top with crispy tortillas, avocados, green onions, radish and cilantro and serve a lime wedge on the side to squeeze on top of the soup. And enjoy the wonderful taste and texture sensations.


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