Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Victoria Riccardi
Recipe by Cooking Light April 2000

Gallery

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven over medium heat. Add onion and next 4 ingredients (onion through chipotle); cook for 4 minutes, stirring frequently. Stir in tomato, garlic, hominy, and broth. Reduce heat, and simmer 20 minutes.

    Advertisement
  • Trim fat from the pork. Cut pork into bite-size pieces. Add pork, spinach, and cilantro to pan. Cook for 7 minutes or until pork is done. Ladle 1 1/2 cups soup into each of 6 bowls; top each with 1/4 cup lettuce, 2 tablespoons radishes, 2 tablespoons cheese, and 2 teaspoons green onions.

Nutrition Facts

287 calories; calories from fat 28%; fat 9g; saturated fat 3.7g; mono fat 3.5g; poly fat 0.9g; protein 26g; carbohydrates 25.9g; fiber 6.8g; cholesterol 60mg; iron 5mg; sodium 814mg; calcium 223mg.
Advertisement
Advertisement