Ingredients
Scale
- 2 pounds pork jowl, cut into chunks
- 1 can hominy, drained
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon oregano
- 2 teaspoons cumin
- 6 cups chicken broth
- 2 jalapeños, sliced
- Salt to taste
- 1 lime, cut into wedges
- Chopped cilantro for garnish
Instructions
- In a large pot, add the pork jowl and cover with water. Bring to a boil, then lower the heat and let simmer for about 1.5 hours, until tender.
- Remove pork, shred it, and set aside. Discard the broth.
- In the same pot, heat a little oil and sauté onion and garlic until fragrant.
- Add the shredded pork back into the pot along with the chicken broth, hominy, oregano, cumin, and jalapeños.
- Simmer for 30 minutes, adjusting seasoning with salt as needed.
- Serve hot, garnished with lime wedges and cilantro.
Notes
- For a spicy kick, add more jalapeños or a dash of hot sauce.
- This dish can be made a day in advance; the flavors improve as it sits.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg