Pork, Salsa, and Hominy Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 pound ground lean pork1 15 oz. can of golden hominy1 onion, chopped2 cloves garlic, minced2 cups low sodium, low fat chicken broth1 cup green salsa (I usually use Herdez Salsa Verde)1 teaspoon ground cumin1 teaspoon dried oregano1 tablespoon yellow cornmeal1/3 cup fresh cilantro, chopped
1. Chop onion and mince garlic
2. Heat dutch oven over medium to medium high heat. Add pork and chopped onion. Cook together (approx. 5 min). I usually cook a little longer so the onion is soft.
3. Add the minced garlic, hominy, chicken broth, green salsa, cumin, and oregano. Cover and cook over medium heat for about 15 minutes.
4. Uncover and add the yellow cornmeal, stirring constantly as you add. I do not care much for fresh cilantro (have to be in the mood). I have used dried cilantro (approx. 1/2 tsp). If I am using dried cilantro, I usually add it after I add the yellow cornmeal.
5. Cook over medium heat for at least 5 more minutes. (I may cook a little longer and adjust the heat if it's too high). I also stir periodically during this time.
6. Remove from heat and serve. If you chose to use the fresh cilantro, then you would add it before serving.
Makes 4 1 1/4 cup servings
Weight Watchers Points: 3 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSADHP.
2. Heat dutch oven over medium to medium high heat. Add pork and chopped onion. Cook together (approx. 5 min). I usually cook a little longer so the onion is soft.
3. Add the minced garlic, hominy, chicken broth, green salsa, cumin, and oregano. Cover and cook over medium heat for about 15 minutes.
4. Uncover and add the yellow cornmeal, stirring constantly as you add. I do not care much for fresh cilantro (have to be in the mood). I have used dried cilantro (approx. 1/2 tsp). If I am using dried cilantro, I usually add it after I add the yellow cornmeal.
5. Cook over medium heat for at least 5 more minutes. (I may cook a little longer and adjust the heat if it's too high). I also stir periodically during this time.
6. Remove from heat and serve. If you chose to use the fresh cilantro, then you would add it before serving.
Makes 4 1 1/4 cup servings
Weight Watchers Points: 3 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSADHP.
Nutritional Info Amount Per Serving
- Calories: 166.6
- Total Fat: 2.4 g
- Cholesterol: 35.0 mg
- Sodium: 1,209.3 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.5 g
- Protein: 14.1 g
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