Warm up the coldest outing with this soup. Cornbread muffins and a salad complete this meal.


  • 2 pounds boneless blade pork roast
  • 2 tablespoons bacon drippings (OR shortening)
  • 3 cups onions (chopped)
  • 3 cloves garlic (minced)
  • 3 cups tomatoes (chopped)
  • 1/3 cup chili powder
  • 1 tablespoon dried leaves oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon hot pepper sauce (or to taste)
  • 1 bay leaf
  • 14 1/2 ounces chicken broth


  1. Slice pork roast into 3/4-inch slices; cut slices into 3/4-inch cubes. Heat bacon drippings in Dutch oven over medium-high heat. Add pork and brown for 4-5 minutes. Add onions and garlic; cook and stir until onions are tender. Stir in remaining ingredients. Simmer, uncovered, about 1 1/2-2 hours or until meat is very tender and liquid is thickened. Stir occasionally.
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