Mango Habanero Sausage adds a sweet and spicy kick to this traditional Mexican soup.
- 1 lb boneless pork butt
- 1 tablespoon carne asada seasoning mix or any good meat rub
- 1 cup v-8 juice or spicy tomato sauce
- 12 ounces Saag’s® Mango Habanero Sausage Cut into 1/2 slices
- 1 tablespoon ground cumin
- 1 tablespoon fresh garlic chopped
- 1 diced yellow onion
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 tablespoon sea salt
- 1/2 teaspoon dried oregano
- 2 29 oz can white hominy
- 1 cup canned green chilies diced
- 2 cups julienne savoy cabbage or napa
- 1 oz fresh cilantro chopped
- 2 diced jalapeño peppers (optional)
- Rub seasoning mix on pork butt and place in a pot with tomato juice and 1 cup chicken broth.
- Bring to a boil, then reduce heat and simmer until tender, about 1 hour. When tender, remove pork and reserve liquid. When pork is cool enough to handle, pull apart to shred.
- Heat olive oil in a large stock pot.
- Add Mango Habanero Sausage, onion, garlic, chili powder, cumin and oregano; cook and stir 5 minutes.Add remaining 3 cups chicken stock; bring to a boil, then reduce heat, cover and simmer 45 minutes.
- Add reserved cooking liquid and shredded pork to pot along with hominy and green chilies; cover and simmer 10 minutes. Stir in cabbage. Serve garnished with chopped cilantro.
Pairs with a light style Mexican beer.