Pork and Hominy Soup

Pork and Hominy Soup
Danielle Occhiogrosso Daly

Whip up this hearty soup in 30 minutes for an easy meal your whole family will love. Pro tip: If you can't find hominy, try canned chickpeas.

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Yields: 4 servings
Total Time: 0 hours 30 mins
Ingredients
1 lb.

ground pork

1 tsp.

ground cumin

1 tsp.

ground coriander

1/2 tsp.

ancho chile powder

Kosher salt and pepper

1 tbsp.

olive oil

1

onion, thinly sliced

1/2

bunch cilantro, stems and leaves separated

1

32-oz container low-sodium chicken broth

1

14-oz can diced tomatoes

1

29-oz can hominy, rinsed

2 tbsp.

fresh lime juice, plus wedges for serving

Sliced radishes, for serving

Directions
  1. In a bowl, toss pork with cumin, coriander, chile powder, 1/4 tsp salt, and 1/2 tsp pepper.
  2. Heat oil in a Dutch oven on medium. Add pork and onion and cook, breaking pork up into small pieces, until browned, 6 to 8 minutes. 
  3. Meanwhile, finely chop cilantro stems. Add to pot and cook, stirring, 1 minute. Add chicken broth and tomatoes (and their juices), cover, and bring to a boil. Add hominy, reduce heat, and simmer 10 minutes. 
  4. Stir in lime juice. Serve with cilantro leaves, radishes, and lime wedges if desired.

COST PER SERVING: $2.56

PER SERVING 475 calories, 23 g fat (6.5 g sat), 30 g protein, 1,044 mg sodium, 45 g carbs, 7 g fiber

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