Ingredients
Scale
- 2 lbs pork shoulder, cut into cubes
- 8 cups chicken broth
- 2 (15 oz) cans hominy, drained and rinsed
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons chili powder
- 1 can (4 oz) diced green chilies
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add pork shoulder and cook until browned on all sides, about 5-7 minutes.
- Add diced onion and minced garlic to the pot, and sauté until the onion is translucent, about 3-4 minutes.
- Stir in the cumin, oregano, chili powder, salt, and pepper. Cook for another minute until spices are fragrant.
- Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 1 hour, or until the pork is tender.
- Once the pork is tender, add the hominy and diced green chilies. Simmer for an additional 15-20 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- For a spicier version, add chopped jalapeños or a few dashes of hot sauce.
- This recipe can be made in advance and tastes even better the next day.
- Feel free to substitute chicken or turkey for the pork if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg