Rating: 4 stars
17 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

Comfort food, Mexican-style.It's amazing how much flavor there is in such a humble (and, by the way, inexpensive) dish. The star of the soup is hominy, with its chewy texture and toasty-corn character; you'll find it with the Latin foods in the supermarket. Updates were minor: We simply omitted some oil and meat drippings for a cleaner broth.

Recipe by Cooking Light October 2013

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Read the full recipe after the video.

Recipe Summary test

hands-on:
25 mins
total:
1 hr 35 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan, reserving 1 tablespoon drippings in pan. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).

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  • Add chicken stock, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Ladle 1 1/3 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cilantro and 1 sliced radish. Serve with lime wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

231 calories; fat 5.5g; saturated fat 1.3g; mono fat 2.3g; poly fat 1g; protein 14.2g; carbohydrates 30.3g; fiber 5.5g; cholesterol 27mg; iron 2.9mg; sodium 581mg; calcium 70mg.
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