Mexican Pork and Hominy Soup

This hearty soup is flavoured with a delicious chile broth then filled with tender pork and hominy. The perfect comfort food on a chilly day!

Cut: Leftover Pulled Pork

Prep Time: 10 minutes

Cook Time: 20 minutes
Number of Servings: 6

Ingredient

1 Tbsp (15 mL) canola oil
1 medium onion, chopped
2 cloves garlic, minced
6 Roma tomatoes, diced
2 ancho chiles peppers, soaked in hot water, remove veins and seeds
3 guajillo chiles, soaked in water, remove veins and seeds
4 cups (1 L) low sodium chicken broth
1 bunch fresh cilantro, stems removed
1/2 tsp (2 mL) dried oregano
1 - 15 oz (426 mL) can hominy, drained and rinsed*
2 cups (500 mL) leftover shredded pulled pork
salt and pepper, to taste
lime wedges, optional

Directions:

In a large pot, heat canola oil over medium heat. Saute onion, garlic, tomatoes, and chiles, until tomatoes and chiles are soft.
Add 1 cup (250 mL) of broth, cilantro and oregano to the tomato mixture. Use an immersion blender to blend the tomato mixture until smooth.
Add remaining stock, hominy and shredded pork to the pot. Cook for about 15 minutes.
Season to taste with salt and pepper. Serve with lime wedges on the side.

Note: Canned corn can be substituted for hominy in a pinch.

Nutritional Analysis:

YIELD:

8 servings.

SERVING SIZE:

1 1/4 cups (310 mL) per serving.

	
				Per Serving
				
					Calories
					240
				
					Total Fat
					14 g
				
					Saturated Fat
					4.5 g
				
					Cholesterol
					35 mg
				
					Carbohydrates
					19 g
				
					Fiber
					5 g
				
					Sugars
					4 g
				
					Protein
					11 g
				
					Sodium
					740 mg
				
					Potassium
					676 mg