Enchilada Pork Barley Vegetable Soup

• 2 quarts hot water
• 12 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
• 34 cup water
• 2 (12 ounce) cans enchilada sauce
• 13 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.

water, barley, tomatoes, mushrooms, onion, ground pork, taco, water, enchilada sauce, yellow cornmeal, vegetable oil, salt, tortilla chips

Taken from www.food.com/recipe/enchilada-pork-barley-vegetable-soup-507539 (may not work)