Pork and Hominy Soup

Recipe from Diabetic Living
Pork and Hominy Soup
2  cups
35 mins
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  • 2 teaspoons vegetable oil
  • 12 ounces pork tenderloin, trimmed of fat and cut into bite-size pieces
  • 1 medium fresh poblano or Anaheim chile pepper, seeded and chopped*
  • 1 large onion, cut into thin wedges
  • 3 cloves garlic, minced
  • 1 15 1/2 ounce can golden or white hominy, rinsed and drained
  • 1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
  • 1 14 ounce can reduced-sodium chicken broth
  • 1 3/4 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**
  • 1/4 teaspoon black pepper
  • 1/4 cup sliced radishes, shredded cabbage, and/or sliced green onions
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.
To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions. Makes 4 (2 cups each) servings


  • **Test Kitchen Tip:

    For a milder flavor, choose ground pasilla or ancho chile pepper; for a spicy smoky flavor, choose ground chipotle chile pepper.


  • *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.

nutrition information

Per Serving: cal. (kcal) 258, Fat, total (g) 6, chol. (mg) 55, sat. fat (g) 1, carb. (g) 29, Monounsaturated 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) 0.91, 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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