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Karry Hosford
This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.
6 servings (serving size: 1 1/3 cups soup, 2 tablespoons crushed chips, 1 tablespoon radishes, 1 tablespoon finely chopped onion, 2 teaspoons cilantro, and 1 lime wedge)


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1 (1 1/2-pound) pork shoulder steak or Boston Butt pork roast, trimmed
1 cup chopped onion
3 garlic cloves, minced
1 tablespoon New Mexico chile powder
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 (29-ounce) can white hominy, drained
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (14 1/4-ounce) can low-salt beef broth
3/4 cup crushed baked tortilla chips
6 tablespoons thinly sliced radishes
6 tablespoons finely chopped onion
1/4 cup chopped fresh cilantro
6 lime wedges


Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender.

Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients.

Created date

July 2002

Nutritional Information

Calories 263
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 2.6 g
Monofat 3.4 g
Polyfat 1.4 g
Protein 23.3 g
Carbohydrate 23.2 g
Fiber 6.1 g
Cholesterol 61 mg
Iron 2.6 mg
Sodium 641 mg
Calcium 60 mg