Recipe Image

Pork and Hominy Soup

  • 35 m
  • 55 m
Diabetic Living Magazine
“Hominy is an excellent source of Vitamin B and fiber, and has about half the calories of white rice. In this satisfying, one-pot posole recipe it's cooked with tomatoes and pork tenderloin and is ready in under an hour.”

Ingredients

    • 2 teaspoons vegetable oil
    • 12 ounces pork tenderloin, trimmed of fat and cut into bite-sized pieces
    • 1 medium fresh poblano or Anaheim chile pepper, seeded and chopped (see Tip)
    • 1 large onion, cut into thin wedges
    • 3 cloves garlic, minced
    • 1 (15.5 ounce) can golden or white hominy, rinsed and drained
    • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
    • 1 (14 ounce) can reduced-sodium chicken broth
    • 1¾ cups water
    • 1 tablespoon lime juice
    • 2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
    • 1 teaspoon ground cumin
    • 1 teaspoon ground pasilla, ancho, or chipotle chile pepper (see Tip)
    • ¼ teaspoon black pepper
    • ¼ cup sliced radishes, shredded cabbage, and/or sliced green onions

Directions

  • 1 In a 4-quart Dutch oven heat oil. Add pork, poblano pepper, onion and garlic to Dutch oven. Cook over medium heat for 5 minutes or until tender, stirring occasionally. Stir in hominy, undrained tomatoes, broth, water, lime juice, oregano, cumin, ground pasilla pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
  • 2 To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • For a milder flavor, choose ground pasilla or ancho chile pepper; for a spicy smoky flavor, choose ground chipotle chile pepper.
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