email this pageIngredients
2 tablespoons vegetable oil
1 large white onion, chopped
5 anaheim or jalapeño peppers, seeded and chopped
7 garlic cloves, chopped
1 teaspoon oregano
1 teaspoon ground cumin
10 cups lower-sodium chicken broth
2 cups shredded Kalua Pork
2 (15 1/2-ounce) cans hominy
1/2 cup chopped fresh cilantro
Garnishes: Chopped avocado, red onion, baked corn tortillas, crumbled Queso Blanco (Mexican) cheese or shredded Monterey Jack, and limes
Instructions
1 large white onion, chopped
5 anaheim or jalapeño peppers, seeded and chopped
7 garlic cloves, chopped
1 teaspoon oregano
1 teaspoon ground cumin
10 cups lower-sodium chicken broth
2 cups shredded Kalua Pork
2 (15 1/2-ounce) cans hominy
1/2 cup chopped fresh cilantro
Garnishes: Chopped avocado, red onion, baked corn tortillas, crumbled Queso Blanco (Mexican) cheese or shredded Monterey Jack, and limes
1. Heat oil in a Dutch oven over medium heat until hot. Add onion, peppers and garlic; sauté 10 minutes. Add oregano and cumin; sauté 5 minutes.
2. Add chicken broth, pork, hominy and cilantro and cook until thoroughly heated. Ladle into soup bowls; serve with avocado, corn tortillas, cheese and a squeeze of lime juice. Serves 7.
"Relish Good Food Fast," February 2007.
Nutritional Information
2. Add chicken broth, pork, hominy and cilantro and cook until thoroughly heated. Ladle into soup bowls; serve with avocado, corn tortillas, cheese and a squeeze of lime juice. Serves 7.
"Relish Good Food Fast," February 2007.
Per serving: 240 calories, 8g fat, 15g prot., 23g carbs., 4g fiber, 1560mg sodium
