xiaoxl/recipe_data huggingface dataset:
Bacon Wrapped Pork Medallions
Category: meat-and-poultry
By Eve Marie

This is variation of a recipe my mother used to make with my own spin on the seasonings!  Also, one of our favorites to enjoy around the holidays!

Ingredients:
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside. Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side. Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 416.6
Fat: 25.5 g
Saturated fat: 8.9 g
Carbohydrates: 2.4 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 42.3 g
Cholesterol: 133.3 mg
Sodium: 769.2 mg
Aloo Matar Ki Sabzi  (Potato N Peas Curry)


Ingredients:
potatoes, green peas, green chilies, onions, garlic, ginger, garlic clove, gingerroot, tomatoes, tomato puree, cumin seeds, bay leaves, turmeric, salt, garam masala, coriander leaves

Directions:
Heat oil and add the cumin seeds and the bay leaves.
When the seeds begin to splutter, add the onion paste and saute till fat separates.
Add the tomatoes or puree, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates.
Add the peas, potatoes and the green chillies and saut?ver high heat till the vegetables look glossy.
Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.
Serve hot, garnished with the coriander leaves.
Perfect Pimento Cheese


Ingredients:
diced pimentos, sharp cheddar cheese, mayonnaise

Directions:
Place pimentos with juice into a bowl., Mash with a fork to break up pimentos a little., Stir in cheese, mayo, hot sauce, and salt and pepper to taste., Mix until well combined.
White Devil Cake


Ingredients:
sour cream, milk, eggs, canola oil, orange zest, orange zest

Directions:
Preheat oven to 350 degrees.
Grease 2 (9"] pans and line with wax paper.
Combine cake mix, sour cream, milk, eggs and oil, beat 3 minutes on medium speed till light and fluffy.
Add orange zest to cake batter and mix lightly.
Pour batter into both prepared pans and bake in 350 degree oven for 25- 28 minutes.
Place on racks for 15 minutes before removing pans, leave on racks until completely cooled.
Stir remaining orange zest into whipped vanilla frosting and frost cake. Let sit for at least 2 hrs before serving.
California-Style Salsa


Ingredients:
tomatoes, onion, parsley, salt, pepper, sugar

Directions:
In small bowl combine all ingredients and mix well., Store in refrigerator for 10 days., Serve as a garnish or dip.
Poppy Seed Braid


Ingredients:
active dry yeast, warm water, sugar, salt, all-purpose flour, poppy seeds, honey

Directions:
Dissolve yeast in warm water.
Add  sugar, salt, oil and 3 cups four, mix well.
Add enough remaining dough to make dough easy to handle.
turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic.
Place dough in oiled bowl and brush top with oil.
Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled.
Punch down dough and divide into fourths.
Divine each fourth into 3 equal parts and shape into a 10 inch strand.
Braid each group of strands on greased baking sheet.
Brush each braid with honey and sprinkle on poppy seeds.
Let braids rise 30 minutes, or until doubled.
Heat oven to 375F and bake approx 30 minute  Loaves should be golden brown and sound hollow when tapped.
Grilled Ranch Steakhouse Stackers #RSC


Ingredients:
bacon, fresh chives, fresh garlic, shallots, butter, parmesan cheese, butter, fresh spinach leaves, blue cheese, sea salt, cracked black pepper, sriracha sauce

Directions:
For potatoes: In saucepan, cover diced potatoes with water, bring to a boil, boil til tender. (15-20 minutes.] Drain, place into food processor, add rest of potato ingredients except bacon and pulse/process til just smooth but thick. Fold in bacon. Cover and set aside.
For Shallot Onion Rings: Heat oven to 375. Toss shallot rings in melted butter, then breadcrumbs mixed with parmesan cheese and place onto parchment paper-lined baking sheet. Sprinkle with any excess breadcrumb mixture and bake til golden. 15-20 minutes. (*You can do this while the potatoes are boiling. **You can also bake the bacon as well for the same amount of time and temp if you don't have any already cooked on hand.] Remove from oven and set aside to cool.
For the Steak:
Rub dip mix evenly on both sides of steak. Brush each side with melted butter and grill over high heat for 5 minutes per side for rare/med- rare. (Or pan fry in hot pan over high heat.] Remove and let rest for 5 minutes. Then thinly slice against the grain into small strips. (While steak is resting, you can rewarm the potatoes if needed in the microwave.].
To Assemble:
Place 16 crackers onto serving platter (*or baking sheet.] Top each with spoonfuls of warm mashed potatoes, loosely rolled spinach leaves, slices of steak, shallot onion rings, and blue cheese crumbles. Sprinkle with a little fresh cracked black pepper and sea salt. Serve with sriracha sauce for a little heat! (*You can also run these under the broiler if desired, but watch them carefully! Remove when blue cheese just starts to melt and bubble!] No need to call your friends that they are ready, they'll already be gathering in the kitchen like little vultures! Enjoy! CHEERS! :].
Easy Chicken Taco Salad for Two


Ingredients:
chicken breast, salsa, cheddar cheese, tortilla chips

Directions:
Saute chicken breast in med.
size frypan, I use just a little oil so chicken doesn't stick.
Once it is cooked, remove from pan, and dice up the breasts.
Add Salsa and Taco seasoning to pan.
Return chicken diced to pan, and let simmer in sauce for 30 minutes.
Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce.
Serve chips on the side, they are great to scoop the salad on your fork.
A quick one pan easy entree.
Preserved Lemons
Category: everyday-cooking
By THOMASSHERBOURNE

Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.

Ingredients:
4 large lemons, cut into 8 wedges each
¾ cup kosher salt
1 cup lemon juice
¾ cup olive oil

Directions:
Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months. To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

Prep time: 15 mins
Total time: 1 week
Yields: 32 pieces

Calories: 49.5
Fat: 5.1 g
Saturated fat: 0.7 g
Carbohydrates: 2.2 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 0.2 g
Sodium: 2135.5 mg
Quick Black Bean Soup


Ingredients:
olive oil, onions, garlic, thyme, black beans, canned vegetable broth, tomatoes with juice

Directions:
Heat oil, add onion, garlic and thyme.
Sauté about 8 minutes or until onion is golden.
Add beans, bean liquid, broth, tomatoes, and hot pepper sauce.
Bring to a boil, then reduce heat and simmer about 20 minutes until soup thickens, stirring occasionally.
Puree soup in blender in 2 batches.
Season to taste with salt and pepper.
Thai Spareribs


Ingredients:
water, lemongrass, soy sauce, soy sauce, brown sugar, dry sherry, sake, garlic cloves, fresh ginger, unsweetened coconut milk

Directions:
Preheat oven to 350°F  Arrange ribs in single layer in large roasting pan.  Add just enough boiling water to cover ribs.  Cover pan with foil.  Oven braise ribs 1 1/2 hours.
Cut bottom 2 inches from lemongrass stalk and discard upper portions.  Slice lemongrass into thin rounds and place in blender.
Add to the blender 1/2 C soy sauce, sugar, sherry or sake, peanut sauce, sesame oil, garlic, and ginger and blend until almost smooth.  Blend in coconut milk and the remaining 6 T soy sauce.
Cool ribs, still covered for 20 minutes.  Transfer ribs to heavy duty 2 gallon resealable plastic bag; discard braising liquid.  Pour marinade into bag and seal top.  Turn several times to coat ribs evenly.  Refrigerate overnight.  Turn several times.
Preheat oven to 350°F  Arrange ribs in single layer on large rimmed baking sheets.  Spoon marinade from bag over ribs.
Roast uncovered until ribs are very tender, basting often with marinade about 1 1/4 hours.  Adjust the time so ribs do not dry out.
Arrange ribs on platter.
Cranberry Pumpkin Muffins
Category: bread
By Robin L.

These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.

Ingredients:
2 cups all-purpose flour
¾ cup brown sugar, packed
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 cup canned unsweetened pumpkin puree
2  eggs, lightly beaten
½ cup butter, melted
¼ cup buttermilk
2 teaspoons vanilla extract
1 cup dried, sweetened cranberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl. Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full. Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 253
Fat: 8.8 g
Saturated fat: 5.2 g
Carbohydrates: 40.2 g
Sugars: 22.3 g
Dietary fiber: 1.8 g
Protein: 3.7 g
Cholesterol: 51.5 mg
Sodium: 329.5 mg
Chicken Dahi


Ingredients:
skinless chicken, plain yogurt, garlic cloves, gingerroot, ground turmeric, ground coriander, onion, fresh green chilies, salt, garam masala, fresh coriander leaves

Directions:
Cut the chicken joints into two.
In  blender process the yogurt, garlic, ginger, red chillies, turmeric, and ground coriander, till smooth.
In a large bowl put the chicken and cover with the spice mix, stir well and refrigerate overnight.
Transfer the chicken and its marinade to a pot, cover with a lid and cook over medium heat till the chicken is tender. Remove from the heat.
In a large frying pan heat the oil. fry the onions till brown. Add the chicken and fry for 4 mins stirring a few times.
Add the green chillies, salt and garam masala, cook for 3 minutes Remove from the heat, stir in half of the coriander leaves.
Serve with the remaining coriander leaves sprinkled on top.
Espresso Brownies
Category: desserts
By QUILTBUGJ

Deep, dark, and espresso-flavored brownies - yum!

Ingredients:
¾ cup white whole wheat flour
1 tablespoon unsweetened cocoa powder
¼ teaspoon salt
½ cup butter
1 tablespoon instant espresso powder
5 ounces semisweet chocolate chips
½ cup white sugar
¼ cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan. Sift flour, cocoa, and salt together in a bowl. Set aside. Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 8x8-inch pan

Calories: 166
Fat: 9.5 g
Saturated fat: 5.5 g
Carbohydrates: 20 g
Sugars: 14.5 g
Dietary fiber: 1.4 g
Protein: 2.4 g
Cholesterol: 50.1 mg
Sodium: 92.4 mg
Lemon Veggie Pasta


Ingredients:
pasta, butter, heavy cream, lemon zest, fresh lemon juice, fresh basil, parmesan cheese, garlic powder, diced tomato, dried basil, green beans

Directions:
Cut vegetables in 1" pieces. (fresh green beans, zucchini, asparagus or frozen peas], microwave on high for 1-2 minute.
Cook pasta  al dente, reserve 1/4 Celsius pasta water, drain pasta in colander, add canned tomatoes to pasta to drain also.
In a skillet heat butter, cream, lemon  zest, salt,pepper,dried basil (if using],garlic and lemon juice. Heat until just melted, remove from heat.
While tomatoes and pasta is draining, add reserved 1/4 Celsius pasta water to cream sauce, cook about 1 minute or until heated through.  Stir to combine, add cooked vegetables, fresh basil (if using] and pasta, toss well.
Sprinkle pasta mixture with parmesan cheese and serve more on the side.
Phyllo Chicken Pot Pie from Frozen Phyllo Dough


Ingredients:
chicken broth, carrot, celery, potato, onion, frozen corn kernels, salt, pepper, sage, flour, milk, phyllo dough, butter

Directions:
1.] Place carrots, celery, potatoes and onions into the  chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
2.] Whisk  milk and flour together. Add to above mixture and simmer until thickened.
3. ] To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
4.] Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.
Salmon Pie/Pate Au Saumon


Ingredients:
all-purpose flour, baking powder, baking soda, salt, shortening, water, flour, salmon, potatoes, butter, margarine, evaporated milk, water, fresh chives, dried basil

Directions:
Crust: mix 4 cups flour, baking soda, baking powder, and salt together in a medium to large mixing bowl.
Cut in the 1/2 cup of shortening with pastry cutter, two knives or a fork- until the mixture resembles coarse meal.
Add water to the mixture a little at a time, you can use a fork or you hands to mix the flour and water- until all is mixed and is slightly sticky.
Roll the dough out on a floured surface and knead until smooth.
Cut the dough in half and chill the 2 balls of dough until needed.
Filling:
While boiling (40 mins] or steaming (30-40 mins] the potatoes, drain and de-bone the salmon.
I personally don't like any bones, no matter how soft they are in my pie!
Once potatoes are done and you can insert a fork into them without resistance, drain water (if boiled] and with a hand mixer start to cream the potatoes.
Add the butter to the potatoes--as much or as little as you want--and cream together until the butter is melted and evenly distributed.
Add the milk a 1/2 cup at a time until the potatoes are smooth and creamy, but not too thin nor too thick.
Add the salmon chives, basil, salt and pepper and mix with the mixer or by hand.
Add enough salt that you can taste it through the potatoes sufficiently.
Roll out the first ball of dough large enough for the bottom and sides of a 13x9x2-inch pan.
Line the pan with dough and add mashed potato mixture evenly into the pan.
Roll out second ball of dough and place it on top of the filling; cut off excess dough and seal the edges of the pie.
Make incisions in the dough like this:/// or like this:+.
Bake for 40 minutes at 400°F or until browned on top and on bottom on the middle rack in the oven.
Serve right away--we like it with butter melted on top and salt and pepper.
Artichoke Spinach Lasagna
Category: world-cuisine
By DMCCRACKEN

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic.  The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

Ingredients:
cooking spray
9  uncooked lasagna noodles
1  onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Directions:
Preheat oven to 350 degrees F (175 degrees C).   Spray a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil.  Add noodles and cook for 8 to 10 minutes or until al dente; drain. Spray a large skillet with cooking spray and heat on medium-high.  Saute onion and garlic for 3 minutes, or until onion is tender-crisp.  Stir in broth and rosemary; bring to a boil.  Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.  Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.  Sprinkle 3/4 cup mozzarella cheese over noodles.  Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.  Sprinkle crumbled feta on top. Bake, covered, for 40 minutes.  Uncover, and bake 15 minutes more, or until hot and bubbly.  Let stand 10 minutes before cutting.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 395.5
Fat: 16 g
Saturated fat: 7.2 g
Carbohydrates: 44.5 g
Sugars: 12.4 g
Dietary fiber: 6.8 g
Protein: 21.1 g
Cholesterol: 41.7 mg
Sodium: 1138.6 mg
Rita's Lemon Chicken


Ingredients:
boneless skinless chicken breasts, cornstarch, salt, pepper, water, green onions, water, lemon juice, brown sugar, cornstarch, honey, gingerroot

Directions:
Cut chicken in 1 1/2 inch pieces., Combine cornstarch, salt and pepper., Mix in egg yolks and water., Dip chicken in mixture and fry until golden brown, drain on paper towels., Sauce: Combine all ingredients, cook until sauce boils and thickens., Add green onions and chicken., Serve with rice and a stir-fried vegetable.
Slow Cooker Vegetarian Minestrone
Category: soups-stews-and-chili
By laura

Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.

Ingredients:
6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2  ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 ½ teaspoons dried oregano
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
½ cup elbow macaroni
4 cups chopped fresh spinach
¼ cup finely grated Parmesan cheese, or more to taste

Directions:
Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker. Cook on Low for 6 to 8 hours. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Prep time: 20 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 35 mins
Yields: 8 servings

Calories: 138.1
Fat: 1.7 g
Saturated fat: 0.5 g
Carbohydrates: 25.2 g
Sugars: 7.6 g
Dietary fiber: 6.5 g
Protein: 6.9 g
Cholesterol: 2.2 mg
Sodium: 940.5 mg
Eggplant (Aubergine) on the Grill


Ingredients:
eggplant, extra virgin olive oil, lemon juice, onions, garlic cloves, salt, oregano, basil, pepper

Directions:
Combine all ingredients except eggplant in the container in which you intend to marinate the eggplant.
Add the eggplant slices, turning to coat with the marinade.
Marinate at least 30 minutes, turning once. Leave at room temp if you are going to be cooking this right away.
Throw on a preheated grill and cook about 5 minutes per side, basting with marinade if the eggplant hasn't soaked it all up.
Alternatively you can  broil under a preheated broiler about the same amoount of time.
Lou's Green Tomato Soup


Ingredients:
onion, gingerroot, garlic, cumin seeds, green tomatoes, green bell pepper, red chili pepper, potato, palm sugar, light brown sugar, skim milk, salt, nonfat yogurt, cashews, cilantro leaf

Directions:
Heat the oil in a large heavy pot over medium heat.
Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée].
Return the soup to a pot and add the milk and salt.
Heat to a simmer.
Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.
Fabulous Pear Martini


Ingredients:
lime, juice of, vodka, pear

Directions:
muddle the pear, pear syrup and simple syrup in cocktail shaker., Add other ingredients and shake with ice., Strain into cocktail glass., Thinly slice the pear, and hang on martini glass.
Honey & Chilli Onions With Marinated Artichokes


Ingredients:
olive oil, red onion, marinated artichokes, honey

Directions:
Heat the oil in a small pan and add the onions. Cook gently for 3 minutes.
Add artichokes and continue to cook (covered] for 5 minutes.
Add the honey and chilli flakes and cook uncovered on a high heat for 3 minutes.
Serve!
Slow Cooker Posole: Pork and Hominy Soup


Ingredients:
butter, onion, garlic cloves, cumin, oregano, black pepper, cooked pork, green chili salsa, hominy, Tabasco sauce

Directions:
Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.
Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add reserved juices from the carnitas and stock to cover. Cover slow cooker and set on Low for 7 hours or High for 3 1/2 hours. Add tabasco to your taste and serve with desired garnishes.
If you prefer to do this stovetop, saute veggies as directed and combine everything in a large heavy pot. Bring the soup to a boil, lower heat to a simmer and cover. Simmer for 2 hours until flavors are well combined.