Ingredients
Scale
- 2 cups hominy, drained and rinsed
- 1 pound pork shoulder, cut into chunks
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 cup diced tomatoes
- 1 jalapeño, diced (optional)
- 1/2 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the pork and cook until browned on all sides.
- Add the onion, garlic, cumin, and chili powder, and sauté until the onion is translucent.
- Stir in the chicken broth, diced tomatoes, hominy, and jalapeño if using. Bring to a boil.
- Reduce heat and let simmer for about 1.5 hours, or until the pork is tender.
- Remove the pork, shred it with two forks, and return it to the pot.
- Add the cilantro and season with salt and pepper before serving.
Notes
- This soup can be made in advance and freezes well for later meals.
- Adjust the spiciness by including or omitting the jalapeño.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg