Fiery pork and hominy soup
Hominy contains niacin (vitamin B3), which may help lower cholesterol. If you’re trying to reduce your sodium (salt) intake, use dried hominy instead of canned. Dried hominy can be found in the ethnic foods section of your grocery store.
Ingredients
1/2 tablespoon canola oil
1 pound pork tenderloin, trimmed and cut into bite-size pieces
2 jalapeño peppers, diced (leaving some or all seeds according to desired heat)
1 14.5-ounce can unsalted stewed tomatoes
1 cup water
1 15.5-ounce can white hominy
1 1/2 teaspoons ground cumin
3/4 teaspoon smoked paprika
1/3 cup chopped cilantro
Directions
- Heat oil in large saucepan over medium-high heat.
- Add pork and cook for 4 to 5 minutes without stirring, until pork is browned and releases easily from the pan. Stir and continue cooking until all sides of pork are browned. Then add diced jalapeño and cook for 1 more minute. Add the tomato, water, hominy, cumin and smoked paprika and allow to simmer for 20 minutes, stirring occasionally. Add cilantro in the last 3 to 5 minutes of cooking.
- Serve warm.
Makes 4 servings
Carb choices per serving: 1 1/2
Print recipe card
To prepare dried hominy for this soup rinse 1/2 cup dried hominy under cool water. Pick out pebbles or bad kernels and throw away. In a medium bowl, cover hominy in 2 inches of water and soak for 12 hours. Rinse. Add hominy to a large stockpot and cover with 2 to 3 inches of water. Bring to a boil. Reduce heat and simmer for 1 to 2 hours or until hominy kernels open. Add to soup.
