Pork and Hominy Soup

Name: Pork and Hominy Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs pork shoulder, cubed; 1 tbsp vegetable oil; 1 yellow onion, diced; 4 garlic cloves, minced; 2 cans canned white hominy, drained; 4 cups chicken broth; 1 can canned diced tomatoes; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp kosher salt

A slow-simmered, hearty soup packed with tender tender pork shoulder, chewy hominy, and rich aromatic spices.

75 minMediumServes 6380 cal/serving

AmericanSoupStovetopHigh ProteinHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

Ingredients

1.5 lbs pork shoulder, cubed
1 tbsp vegetable oil
1 yellow onion, diced
4 garlic cloves, minced
2 cans canned white hominy, drained
4 cups chicken broth
1 can canned diced tomatoes
1 tbsp chili powder
1 tsp ground cumin
1 tsp kosher salt

Instructions

1

Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat.
2

Add 1.5 lbs cubed pork shoulder and cook for 8 minutes, turning until well browned on all sides.
3

Add 1 diced yellow onion and 4 minced garlic cloves, stirring for 4 minutes until softened.
4

Stir in 1 tbsp chili powder, 1 tsp ground cumin, and 1 tsp kosher salt until fragrant.
5

Pour in 4 cups chicken broth, 1 can canned diced tomatoes, and 2 cans drained canned white hominy, scraping up any browned bits on the bottom of the pot.
6

Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until pork shoulder reaches an internal temperature of at least 145°F and is tender.

Questions

How long does Pork and Hominy Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Pork and Hominy Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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