Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 2

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.

Robb Walsh
Recipe by Cooking Light July 2002

Gallery

Karry Hosford

Recipe Summary

Yield:
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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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

263 calories; calories from fat 29%; fat 8.5g; saturated fat 2.6g; mono fat 3.4g; poly fat 1.4g; protein 23.3g; carbohydrates 23.2g; fiber 6.1g; cholesterol 61mg; iron 2.6mg; sodium 641mg; calcium 60mg.
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