Pork & Hominy Soup
20m prep 10m cook 30m ready
A quick and flavorful pork and hominy soup with cumin, coriander, and ancho chili. Ready in 30 minutes.
Ingredients
- 1 lb ground pork
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ancho chili powder
- Kosher salt and pepper
- 1 tbsp olive oil
- 1 onion thinly sliced
- 0.5 bunch cilantro stems and leaves separated
- 4 cup low-sodium chicken broth
- 1 diced tomatoes
- 1 hominy rinsed
- 2 tbsp lime juice
- lime wedges for serving
- sliced radishes for serving
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 68.3 mg
- Iron: 3.85 mg
- Magnesium: 50.2 mg
- Phosphorus: 304 mg
- Potassium: 765 mg
- Zinc: 3.18 mg
Let's Cook
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Step 1.
In a bowl, combine the ground pork with cumin, coriander, ancho chili powder, ¼ teaspoon salt, and ½ teaspoon pepper. Toss until the pork is evenly coated with the spices.
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Step 2.
Heat the olive oil in a large Dutch oven over medium heat. Add the seasoned pork and sliced onion, and cook, breaking the pork into small pieces with a spoon, until the pork is browned, 6 to 8 minutes.
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Step 3.
While the pork is browning, finely chop the cilantro stems. Once the pork is browned, add the chopped cilantro stems to the pot and cook, stirring, for 1 minute.
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Step 4.
Add the chicken broth and the can of diced tomatoes (including their juices) to the pot. Cover and bring to a boil. Then add the rinsed hominy, reduce the heat to low, and simmer uncovered for 10 minutes.
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Step 5.
Stir in the lime juice. Serve the soup topped with fresh cilantro leaves, sliced radishes, and lime wedges on the side if desired.
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