Enchilada Pork Barley Vegetable Soup Recipe

Name: Enchilada Pork Barley Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts hot water; ½ cup quick-cooking barley; 1 (15 ounce) canchopped tomatoes with juice; 6 -8 fresh mushrooms, rough chopped (optional); 1 cup chopped onion; 1 lb ground pork; 1 12 ounces mccormick taco seasoning mix; ¾ cup water; 2 (12 ounce) cans enchilada sauce; ⅓ cup yellow cornmeal; 2 tablespoons vegetable oil or 2 tablespoons bacon fat; salt and pepper; tortilla chips

Servings: persons

2 quarts hot water
½ cup quick-cooking barley
1 (15 ounce) canchopped tomatoes with juice
6 -8 fresh mushrooms, rough chopped (optional)
1 cup chopped onion
1 lb ground pork
1 12 ounces mccormick taco seasoning mix
¾ cup water
2 (12 ounce) cans enchilada sauce
⅓ cup yellow cornmeal
2 tablespoons vegetable oil or 2 tablespoons bacon fat
salt and pepper
tortilla chips

1
In frying pan add oil, ground pork, salt and pepper,chopped onions,.
2
chopped mushrooms.
3
Saute until pork is browned and vegetables cooked.
4
Add taco seasoning mix with 3/4 cup water and stir to mix.
5
Bring to a boil,
6
cook five minutes.
7
Set aside.
8
In dutch oven, add barley to 2 quarts of water.
9
Bring to a boil, add 1/2 teaspoons salt.
10
Cover, simmer 20 minutes, stirring twice.
11
Add Sauteed pork, vegetable mixture, canned tomatoes to dutch oven.
12
Then add enchilada sauce and cornmeal.
13
Stir until mixed.
14
Cover.
15
Simmer 20 minutes stirring twice.
16
Serve over tortilla chips or with the chips.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 quarts hot water, ½ cup quick-cooking barley, 1 (15 ounce) canchopped tomatoes with juice, 6 -8 fresh mushrooms, rough chopped (optional), and more.

Yes, Enchilada Pork Barley Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Pork Barley Vegetable Soup

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