Ingredients
Scale
- 2 pounds pork jowl, diced
- 8 cups chicken or pork broth
- 2 cups hominy, drained
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried ancho chiles, seeded and chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- In a large pot, brown the pork jowl over medium heat.
- Add the onion and garlic, and sauté until soft.
- Stir in the ancho chiles, cumin, and oregano.
- Add the broth and bring to a boil.
- Reduce heat and simmer for 1 hour, skimming fat as needed.
- Stir in the hominy and cook for another 30 minutes.
- Season with salt and pepper to taste before serving.
Notes
- This dish is traditionally served with toppings such as cabbage, radishes, and lime.
- Adjust the spice level by using more or less chile.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Carnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg