Fiery pork and hominy soup

Heart Smart Gluten Free Low Sodium

Hominy contains niacin(vitamin B3), which may help to lower cholesterol.


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


  1. Heat oil in large saucepan over medium-high heat.
  2. 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.
  3. Serve warm.

Makes 4 servings

Carb choices per serving: 1 1/2

First Published: 11/09/2015
Last Reviewed: 11/09/2015

If you’re trying to reduce your sodium (salt) intake, you can buy dried hominy instead of canned. Dried hominy can be found in the ethnic foods section of most grocery stores. To prepare the hominy for the soup: Rinse 1/2 cup dried hominy under cool water. Pick out any pebbles or bad kernels and throw them 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 pop open. Add to soup.
fiery pork and hominy soup label