Pork, Salsa, and Hominy Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pork, Salsa, and Hominy Soup calories by ingredient
Introduction
This is kind of like a quick and easy green chili stew.This is a weight watchers recipe. The calories are slightly different in the weight watchers recipe book.
It is 3 Weight Watchers points per serving.
Each Serving is 1 1/4 cups and it should make 4 total servings
FYI: This appears to contain a lot of sodium, possibly from the salsa. I'm sure you can make your own salsa to cut down on the sodium some. I do not add salt to this recipe, but you may see that you want to adjust the seasonings based on your taste preferences.
This is kind of like a quick and easy green chili stew.
This is a weight watchers recipe. The calories are slightly different in the weight watchers recipe book.
It is 3 Weight Watchers points per serving.
Each Serving is 1 1/4 cups and it should make 4 total servings
FYI: This appears to contain a lot of sodium, possibly from the salsa. I'm sure you can make your own salsa to cut down on the sodium some. I do not add salt to this recipe, but you may see that you want to adjust the seasonings based on your taste preferences.
Number of Servings: 4
Ingredients
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1/2 pound ground lean pork
1 15 oz. can of golden hominy
1 onion, chopped
2 cloves garlic, minced
2 cups low sodium, low fat chicken broth
1 cup green salsa (I usually use Herdez Salsa Verde)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon yellow cornmeal
1/3 cup fresh cilantro, chopped
Directions
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.
Member Ratings For This Recipe
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