6 Serves
63 Mins
Using a sharp chefs knife, cut the pork shoulder into bite-sized cubes and finely dice the onion and garlic.
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MexicanVitamin K
18 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
93 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
135 mg / 420 mgPhosphorus
729 mg / 1,250 mgPotassium
1132 mg / 4,700 mgSodium
892 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
92 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat on the stove. Add the pork and brown it on all sides.
Add the diced onion and garlic to the Dutch oven, sautéing until fragrant and translucent.
Stir in the hominy and cover with water. Bring to a boil, then reduce heat to a simmer and cook until the pork is tender.
Season the soup with salt and pepper to taste, then serve hot in bowls.
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Mexican