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Description
Warm up the coldest outing with this soup. Cornbread muffins and a salad complete this meal.
Ingredients
US|METRIC
8 SERVINGS
- 2 lb. boneless blade pork roast
- 2 Tbsp. bacon drippings (OR shortening)
- 3 cups onions (chopped)
- 3 cloves garlic (minced)
- 3 cups tomatoes (chopped)
- 1/3 cup chili powder
- 1 Tbsp. dried leaves oregano
- 2 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. hot pepper sauce (or to taste)
- 1 bay leaf
- 14.5 oz. chicken broth
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Directions
- 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.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol<5mg1% |
Sodium400mg17% |
Potassium380mg11% |
Protein3g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A40% |
Vitamin C25% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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