Pork and Hominy Soup
Recipe from Diabetic Living



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Servings: 4
Serving size: 2  cups
Prep Time: 35 mins
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Ingredients
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    2   teaspoons 
    vegetable oil
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    12   ounces 
    pork tenderloin, trimmed of fat and cut into bite-size pieces
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    1   medium 
    fresh poblano or Anaheim chile pepper, seeded and chopped*
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    1   large 
    onion, cut into thin wedges
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    3   cloves 
    garlic, minced
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    1  15 1/2 ounce can 
    golden or white hominy, rinsed and drained
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    1  14 1/2 ounce can 
    no-salt-added diced tomatoes, undrained
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    1  14  ounce can 
    reduced-sodium chicken broth
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    1 3/4  cups 
    water
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    1   tablespoon 
    lime juice
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    2   teaspoons 
    snipped fresh oregano or 1 teaspoon dried oregano, crushed
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    1   teaspoon 
    ground cumin
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    1   teaspoon 
    ground pasilla, ancho, or chipotle chile pepper**
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    1/4  teaspoon 
    black pepper
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    1/4  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. Makes 4 (2 cups each) servings
Tip
  • *Test Kitchen Tip: 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.
Tip
  • **Test Kitchen Tip: For a milder flavor, choose ground pasilla or ancho chile pepper; for a spicy smoky flavor, choose ground chipotle chile pepper.
Nutrition information
Per Serving: cal. (kcal) 258, Fat, total (g) 6, chol. (mg) 55, sat. fat (g) 1, carb. (g) 29, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 6, pro. (g) 23, vit. A (IU) 874.62, vit. C (mg) 0.85, Thiamin (mg) 0.9, Riboflavin (mg) 0.35, Niacin (mg) 6.91, Pyridoxine (Vit. B6) (mg) 0.86, Folate (g) 16.13, Cobalamin (Vit. B12) (g) 0.43, sodium (mg) 569, Potassium (mg) 540, calcium (mg) 70.68, iron (mg) 3.06, Vegetables () 1, Starch () 1.5, Lean Meat () 2.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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